1. Segment the oranges over a saucepan to collect any juices, and discard any seeds and pith. Squeeze any remaining juice from the flesh into the pan. Stir in the rind, 2 tbsp of sugar, Cointreau and a pinch of salt. Bring to a simmer over medium heat. Cook for 10 minutes, stirring, until the mixture is slightly thickened. Remove from the heat and transfer to a bowl to cool completely in the fridge.

2. Sprinkle the remaining 2 tbsp sugar and 1 tsp vanilla extract over the strawberries in a medium bowl. Set aside for at least 15 minutes to macerate.

3. Add the remaining vanilla extract, cream and icing sugar to a bowl and whip to soft peaks, then stir through the yoghurt. 

4. Lightly fold spoonfuls of each fruit mixture into the yoghurt cream and divide the mixture among glasses.