Strawberry cloud cake

1. Line the base and side of a 26cm round spring-form pan with baking paper.
   
   
2. Place biscuits in a food processor and process until fine crumbs form. Transfer to a bowl with butter and coconut, mixing well. Press mixture firmly into pan and chill until firm.
   
   
3. FILLING: Meanwhile, in a large bowl, combine all filling ingredients. Using an electric mixer, beat on high speed 6-7 minutes, until mixture is thick and glossy. Spoon evenly over chilled base, smoothing surface. Freeze at least 4 hours or overnight, until firm enough to slice.
   
   
4. Using a large hot knife, cut into wedges, wiping knife clean between slices. Serve with fresh berries.

• This cake will keep in the freezer in an airtight container for up to 1 month.