Put the eggs, sugar and lemon rind in a large bowl. Using an electric mixer, whisk together until the mixture is pale, thick and creamy and leaves a trail when the whisk is lifted from the bowl.

Hull half of the strawberries and place in a blender or food processor with half of the lemon juice. Puree until smooth.

Gradually whisk the puree into the mousse mixture, whisking well to keep the bulk.

Sprinkle the gelatine over the remaining lemon juice in a small bowl and leave to soak for 5 minutes. Place the bowl over a saucepan of simmering water and stir until dissolved. Leave until lukewarm, then gradually add to the mousse mixture with the natural and strawberry yogurts. Stir carefully but thoroughly to mix. Pour into a greased 1.7 litre (3 pint) ring mould and chill for 4-5 hours or until set.

To serve, dip the mould briefly in hot water, then invert on to a serving plate. Hull most of the remaining strawberries, but leave a few of the green hulls on for decoration. Fill the centre of the ring with the fruit. Serve with extra natural yogurt, if liked.