Blend the biscuits until they become powder; melt the butter. Mix the biscuits with the butter and pour into the pan lined with baking paper. Distribute the mixture using a spoon to form the base of the cake. Place in the refrigerator.
Place the gelatine sheets in a bowl of cold water for about 10 minutes.
Meanwhile, take 2 or 3 tablespoons of cream and heat it in a saucepan.
Whip the fresh cream with an electric whisk. Add the powdered sugar and mix well.
Wash the strawberries and pat them dry.
Place the well-squeezed gelatin sheets into the heated cream (removed from the heat) and mix well. Leave to cool.
Meanwhile, add the Greek yogurt to the whipped cream, mixing with a spatula. Also add the cream containing the gelatin and mix.
Cut the strawberries to create 2 or 3 tips (see video). Remove the green part and divide them into two parts. The small strawberry scraps should be kept aside and added to other strawberries cut into cubes that will be used for the filling.
Take the mold and distribute the cut strawberries along the entire perimeter (the cut side faces outwards).
Fill with the yogurt cream up to half and level. Place the strawberry cubes on top.
Cover with the remaining yogurt cream and level.
Peel and cut the kiwi for decoration and let your imagination run wild.
Place in the refrigerator for at least 6 hours (you can prepare it the day before).
