Fluffy on top and creamy underneath, this is a great way to turn a pot of yoghurt into a sweet, citrussy treat

My sister-in-law gets her dairy products delivered weekly from an outfit called Milk & More, whose business model is designed to preserve the legacy of the traditional milkman. A routine weekly order suits her family very well, though sometimes they do accrue an excess, which they often give to us. She recently dropped by three jars of brilliant organic yoghurt, and I used one to make a wholefood version of Sam and Sam Clark’s amazing yoghurt cake from the Moro Cookbook.