1

Line a 23 x13cm loaf pan with cling film, letting the wrap extend the pan by several inches on 2 long sides.

2

In a large bowl, beat together the yogurt, cream cheese and sugar with an electric mixer until fluffy. Beat in the lemon zest and vanilla. In a separate bowl, whip the cream until soft peaks form, then fold into the yogurt mixture.

3

Line the bottom of the prepared pan with 3 digestives, top evenly with ⅓ of the yogurt mixture, then a third each of the strawberries and blackberries. Repeat with these layers 2 more times. Top with the remaining digestives.

4

Cover the top of the cake with the overhanging cling film. Gently press down on the top and pat in on sides to form an even shape.

5

Refrigerate for at least 8 hours, or up to 1 day, until the digestives soften.

6

To serve, uncover the cake and invert it onto a platter, remove the cling film and use a long-serrated knife to cut the cake into 8 slices. Serve with additional berries. Dust the slices lightly with cinnamon and garnish with mint sprigs (if using).