It’s totally possible with smart shortcuts. Buy the sorbet from the store then set the berries to macerate while you’re making the main
½ cup caster sugar
¼ cup white wine
1 punnet strawberries, hulled, halved
½ cup sliced almonds, toasted
1 vanilla bean, split lengthways, seeds scraped
¼ cup pure icing sugar, sifted
1 cup Greek-style yoghurt
4 gingernut biscuits, crushed
200ml mango sorbet
Put caster sugar and wine in a medium saucepan. Simmer over a medium heat. Add berries for 2 minutes. Set aside to cool completely.
Put nuts, vanilla seeds, icing sugar and yoghurt in a blender. Puree until smooth. Spread on serving plates. To serve, top with berries, gingernuts and sorbet.