Defrost strawberries in a sieve. Mix yoghurt and sugar. Soak gelatine in cold water. Whip cream until stiff. Squeeze out the gelatine and dissolve carefully in a small pot at low heat.
Stir in 2-3 tablespoons of yoghurt, add yoghurt to the rest and mix with the cream. Chill for about 20 minutes.
Finely crumble the pastry. Cut strawberries into small pieces and fold into the cream. Pour the mixture into a semicircular pastry or parfait tin lined with foil (approx. 9 x 30 cm; approx. 2.5 litres capacity).
Spread the biscuit crumbs on the surface and press lightly. Chill for about 2 hours.
Chop the chocolate coating and melt it over a warm water bath. Remove and let cool for about 15 minutes. Turn out the cream-yoghurt cream from the mould with the help of the foil. Carefully pour over the chocolate coating and spread.
Using a cake comb, draw fine waves into the chocolate coating. Let it set.