ready in 12 h. 30 min.
Line a 25cm x 9.5cm|10" x 4" deep loaf tin with a double layer of cling film.
Mix the jelly crystals with the boiling water and stir until the crystals dissolve. Add 135ml|2/3 cup of cold water and stir until combined. Set aside to cool but not set.
Beat together the mascarpone, yoghurt, sugar and vanilla until smooth.
Sprinkle the gelatine over the remaining cold water and stand for 5 minutes until softened.
Heat the gelatine mixture very gently until the gelatine dissolves. Set aside to cool for 10 minutes.
Whisk the cream until soft peaks form and add the cream and gelatine to the mascarpone mixture. Gently stir until combined.
Spoon into the tin and spread evenly.
Arrange the strawberries on top and carefully spoon the jelly on top.
Chill overnight until set.