Incorporate the Fragola Fabbri syrup into the semi-whipped cream.
Mix the yoghurt with the sugar and blend it into the strawberry mixture.
Line the mould (or muffin moulds) with cling film.
Pour the mixture into the mould and leave in the freezer for 5-6 hours.
When it's time to serve, plate it up and garnish with a dollop of whipped cream, some Fragola Fabbri and a little Fragola Fabbri syrup.