Grease and line a 20cm springform cake tin with baking paper.

Soften the chopped dates by pouring boiling water over them, then drain.

Blend the toasted muesli until roughly ground.

Add dates, melted butter, and salt, then blend until combined and sticky.

Press the mixture firmly into the base of the tin and freeze while preparing the filling.

Blend berries with 2 tablespoons of honey or maple syrup until smooth.

In a bowl, whisk yoghurt, mascarpone, remaining sweetener, and vanilla until smooth.

Remove the base and pour the yoghurt mixture over it.

Drizzle berry puree on top and swirl gently using a skewer.

Freeze the Berry Frozen Yoghurt Ice Cream Cake for at least 6 hours or overnight.

Before serving, let it sit at room temperature for 15–20 minutes, then slice and serve.