Start this recipe by preparing the berry compote. Place the frozen berries in a bowl, sprinkle over the icing sugar and leave the fruits to defrost. Meanwhile, mix together the lemon curd and Greek yogurt in another bowl. It is important not to mix the lemon curd and yogurt completely so that you are left with streaks. Spoon half of this mixture into the serving glasses, and spoon half of the berry compote on top. Spoon on the remaining lemon Greek yogurt mixture, followed by a second layer of berry compote. Finish the dessert by decorating the top with some berries and fresh mint leaves. Serve the lemon and Greek yogurt fool chilled, with the shortbread biscuits on the side.