Method

1. Take half of the strawberries, remove the stalks and blitz in a food processor. Sieve the mixture to remove the seeds and set aside.
2. In a bowl, whisk the thickened cream into Stiff Peaks. In a separate bowl, whisk the sugar into the Mascarpone Cheese then add in the yoghurt and the strawberry puree. Then gently fold through the cream until combined. Transfer to a piping bag and chill in the fridge for 30 minutes. If you don't have a piping bag, you can chill in the bowl and spoon into the cones.
3. Meanwhile, cut the remaining strawberries into quarters or 1/8ths depending on size of the strawberries.
4. To serve, take the Cheesecake mixture from the fridge and pipe or spoon into the cones, top with some of the fresh strawberries and garnish with some freshly chopped mint.