Place your diced strawberries, raspberries, blueberries and the sugar into a large bowl and stir until all the fruit is coated in sugar. Leave to one side.

Place double cream into a medium sized bowl and whisk until soft peak. You want it to hold its shape, but not be very firm and stiff. Add in the natural yoghurt and vanilla extract and whisk until well combined and slightly thickened.

Place 2-3tbsp of the yoghurt mixture into the bottom of an individual sized glass bowl/trifle bowl then top with 2tbsp of the fruit mixture and a few cubes of cake. Repeat the layers until the bowl is full. I repeated the layers twice, with a little extra fruit on top.

Repeat for each individual glass until you have exhausted your supplies. Place a sprig of mint into the top of each parfait and serve.

Note: You can make these a couple of hours ahead of time: make the parfaits and cover them in cling film before placing in the fridge until you’re ready to serve.