Instructions: Put the 6oz of sugar with the water in a saucepan. Dissolve the sugar slowly, then bring to the boil. The syrup will start to thicken just before it begins to brown. You must watch it now as it turns and burns very quickly. When a rich caramel colour, pour onto an oiled baking sheet and leave to set.

In the meantime, whip up the cream until it begins to hold its shape and stir into the yoghurt. Add the sugar to taste. Put your Mulberries into the serving dish and pour over the cream mixture.

Crack the caramel on the baking sheet gently, trying to keep the pieces large. Then arrange or simply sprinkle the caramel over the top. Pop a few mint leaves amongst the caramel to finish it off.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.