Vegan Strawberry Shortcake Semifreddo

Place the strawberries into a food processor. Blitz to puree. Pour into a jug and set to one side.

Place the Cauldron Authentic Tofu, yoghurt and icing sugar into the food processor. Blitz for 2 minutes. Scrape down the sides of the blender and blitz for a further 2 minutes.

Cut a piece of clingfilm to A4 size and place on a worksurface. Top with 2 further sheets of cling film. Use this triple layered cling film sheet to line a 2lb loaf tin.

Pour 1/3 of the strawberry puree mix into the lined loaf tin. Add 1/3 of the yoghurt mix and stir using a butter knife to marble.

Crumble over ½ the shortbread biscuits. Repeat to form 2 layers.

Finally pour over the remaining 1/3 of strawberry puree, add the remaining 1/3 of the yoghurt mix and stir using a butter knife to marble.

Freeze for a minimum of 4 hours or overnight.