Whip the cream in a bowl until peaky. Lightly fold in the Greek yoghurt, using a spatula or large spoon, then pour into a wide, shallow bowl.
Scatter the soft brown sugar evenly over the surface. Cover and chill for 1 hour, until the sugar melts to form a caramel syrup.
When ready to serve, swirl the caramel sauce through the yoghurt. Serve with poached fruits, pies and tarts, c