Recipe
1 x 300ml ctn thickened cream
1 tsp vanilla bean paste
60g (1/3 cup) icing sugar
400ml Greek-style natural yoghurt
1 x 450g pkt plain double unfilled sponge slab cake, cut into 1.5cm pieces
125ml (1/2 cup) fresh orange juice
2 tbs Cointreau liqueur
1 x 250g punnet strawberries, washed, hulled, thinly sliced
1 x 120g punnet raspberries (see note)
Icing sugar, to dust