Step 1

Place the yoghurt in a serving dish, scatter the berries over the top, then add the peaches.

Step 2

Place the sugar in a heavy-based saucepan with 1 1/4 cups (310ml) of water and stir over a low heat until the sugar has dissolved. Increase the heat to medium and continue to cook until the mixture becomes a golden caramel colour.

Step 3

Quickly pour the hot toffee over the fruits. Serve as soon as possible. Some of the toffee will melt into the yoghurt, some will be crisp shards.