In a bowl, combine the Greek yoghurt, mascarpone, sugar, and vanilla extract. Mix thoroughly – using a whisk or mixer on low speed – until the mixture is smooth, creamy, and uniform. Place in the fridge while you prepare the other layers.

Wash and hull the strawberries, then transfer them to a bowl. Add the sugar and mash with a fork – the result should be a thick purée with chunks of fruit still visible.

Finely crush the biscuits (a ziplock bag and rolling pin work well), transfer to a bowl, and mix with the melted butter until you get a slightly moist, crumbly texture.

In glasses, dessert cups, or small jars, layer the components: a spoonful of biscuit crumbs, a layer of vanilla cream, and a layer of mashed strawberries. You can top it with extra fruit for garnish. Serve immediately after assembling – that’s when it tastes best.