1.Combine the strawberries and liqueur in a bowl.
2.Beat the cream and sugar in a small bowl with an electric mixer until soft peaks form. Fold in the yoghurt.
3.Place half the strawberries in the base of a 5 cup (1.25 litre) serving dish. Top with half the meringue and half the cream mixture. Repeat the layers.
4.Top with thinly shredded orange rind, if desired.
This recipe can be made up to 3 hours ahead. Not suitable to freeze.Note