Easter Sunshine Shore Yoghurt Jelly

 Serves 8-10

2 x 85g packets strawberry jelly

2 x 85g packets lemon jelly

500g vanilla yoghurt

500ml thickened cream

Plain biscuits, crushed, to decorate

Store-bought lemon curd, to decorate

Dollar Sweets Easter Mallows, to decorate

Dollar Sweets Easter Egg Sprinkles, to decorate

Fresh raspberries, to decorate

Pastel easter eggs, to decorate

1. Pour the two packets of strawberry jelly crystals into a heatproof bowl. Add 375ml boiling water, whisk until dissolved then stand at room temperature for 30 mins to cool. While the jelly is cooling, take the yoghurt and cream out of the fridge to come to room temperature. Once the jelly is cooled (just enough to put your finger into it comfortably), add half the yoghurt and half the cream, whisk to combine, then pour into a serving bowl. Refrigerate for 2 hours.

2. Repeat the process with the lemon jelly, pouring it over the set strawberry jelly.

3. To decorate, crush the biscuits and spoon randomly over the jelly. Top with spoonfuls of the lemon curd. Arrange the Easter Mallows randomly then sprinkle with Easter Egg sprinkles. Pop on a few raspberries and pastel easter eggs and serve!