Step 1

Line the base and side of a 22cm (base measurement) springform pan with plastic wrap.

Step 2

Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until combined. Transfer to the lined pan. Use the back of a metal spoon to press the mixture firmly over the base. Place in the fridge for 30 minutes to chill.

Step 3

Meanwhile, place the caster sugar and orange juice in a saucepan over low heat. Stir until the sugar dissolves.

Step 4

Place the water in a small heatproof bowl. Sprinkle with the gelatine. Working quickly, place the bowl in a small saucepan. Add enough boiling water to the saucepan to come halfway up the side of the bowl. Stir until the gelatine dissolves. Add the gelatine mixture to the orange juice mixture.

Step 5

Use an electric beater to beat the cream in a bowl until soft peaks form.

Step 6

Place yoghurt in a large bowl. Use a clean electric beater on low speed to beat in 3 teaspoons of rosewater. Beat in orange juice mixture. Use a metal spoon to fold in cream. Pour over biscuit base in the prepared pan. Cover with plastic wrap and place in fridge overnight to set.

Step 7

Line 2 baking trays with non-stick baking paper. Trim strawberries so they sit flat. Dip in the chocolate. Place, cut-side down, on the lined trays. Place in the fridge for 20 minutes or until set.

Step 8

Melt the conserve in a saucepan over medium heat. Stir in remaining rosewater. Strain through a sieve. Set aside to cool.

Step 9

Top cake with strawberries. Drizzle the syrup between the strawberries to serve.