Ruby-swirled summery flummery with ginger fingers

My Flummery is a cool, creamy take on an 'olde-English' pudding. The yoghurt and lemon juice thicken the cream. The 'Ruby' component can be any berry-cherry combo. Today, there's an abundance of Raspberries, Blueberries & Cherries. The little ginger shortbread fingers add another texture and a bit of zing!

Ingredients

300 ml	Cream (Main)
450 ml	Thick greek yoghurt, Vanilla bean flavouredjuice (Main)
2 Tbsp	Lemon juice
3 cups	Mixed berries, fresh, or frozen & thawed
½ cup	Caster sugar
100 g	Butter, cubed
½ cup	Icing sugar
1 cup	Plain flour
½ cup	Cornflour
1 tsp	Ground ginger
½ cup	Crystalised ginger, chopped
1 small handful	Berries, optional
1 small handful	Fresh cherries, optional

Directions

1. Whip cream. Fold in yoghurt & lemon juice. Cover & place in fridge.
2. Make Ruby-swirl: Combine berries & sugar in a food processor or blender. Process for a couple of minutes in short (pulse) bursts. Strain berry puree through a sieve to remove seeds etc., pressing with the back of a spoon to extract the most flavour.
3. Swirl the sieved berry mix through the cream-yoghurt mix and pile into serving dishes. Serve with Gingery Fingers shortbread on the side and topped with fresh berries or cherries, if desired.
4. To make the Gingery Shortbread Fingers: Combine all six ingredients in a food processor or blender. Process in short (pulse) bursts until mixture begins to form a ball.
5. Wrap in cling-film. Refrigerate for 30 minutes before rolling out, placing on an oven tray lined with baking paper and marking into fingers.
6. Bake in an oven, pre-heated to 160C for 20 - 25 minutes.