Instructions: Preheat the oven to 200 C/400 F/gas mark 6.

Place the filo circles individually on greased baking sheets, brush lightly with water and bake for 10-15 minutes until they are golden and lightly puffed up. Leave to cool.

Whip the double cream with 6 tsp of the icing sugar until it forms soft peaks, then stir in the yoghurt. Slice or quater strawberries, then carefully fold all the berries into the cream mixture.

Place a filo disc on each serving plate and spoon a little of the fruit mixture. Cover with another filo pastry disc, add more fruit and top with third filo disc. Repeat to make 3 more desserts in the same way, then dust the tops with the remaining icing sugar. Decorate with extra berries, if wished, and a mint sprig and then pour a little coulis around each dessert.

Serve at once.

To make the coulis: Liquidise, puree and then pass through a fine sieve.

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