Mix together the mascarpone, icing sugar and vanilla to combine. Gently stir in the yogurt until smooth.
Divide the amaretti biscuits between 4 glasses or jars, reserving a few and drizzle 1/2 tbsp Disaronno over each one.
Hull and slice the strawberries and arrange on top of the biscuits, reserving half for the final layer.
Spoon over ½ tbsp Disaronno and 1tbsp Bonne Maman Rhubarb Conserve into each glass or jar and top with a layer of vanilla custard.
Finish with a dollop of the vanilla mascarpone mixture, sliced strawberries, and a sprinkling of crushed amaretti biscuits. Chill until needed.
If using jam jars, top with jam jar lid to store in refrigerator or to take out.