40 g (1 1/2 oz) Caster sugar
1 x 300ml pot double cream
250ml (9 fl oz) natural yoghurt
8 meringue nests
450g (1lb) strawberries
1. Line a 2lb loaf tin with cling film (glad wrap). Place the sugar in a saucepan. Add 30ml (2tbsp) water and the juice of half a lemon. Place over a medium heat and cook until the sugar has dissolved. Cool.
2. Whip the cream until it stands in peaks. Fold in yoghurt. Crush meringues into chunky pieces and add.
3. Place 300g (10 1/2 oz) strawberries into food processor. Add cooled syrup and blend until smooth to make a coulis.
4. Stir half the strawberry coulis into the cream mixture. Mix lightly, stirring to create marbled effect. Spoon into loaf tin, layering with the remaining strawberries. Place terrine in the freezer for about 1 1/2 to 2 hours.