Instructions: Beat eggs and honey with electric mixer until thick and light in colour, beat in yoghurt and lemon rind. Sprinkle gelatine over combined lemon juice and water, dissolve over hot water, cool slightly, beat into yoghurt mixture.

Puree berries with sugar, combine with half the yoghurt mixture. Pour remaining half of yoghurt mixture ito a loaf tin, (base measures 12cm x 22cm). Pour raspberry mixture into yoghurt in tin, swirl together lightly with a fork.

Cover with plastic food wrap, then wrap in aluminium foil.

Freeze overnight.

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