Melt the fat. In the meantime, put 2 packs of ice cream wafers in a freezer bag and crush them finely with a cake roll. Mix the fat and ice cream wafer crumbs. Line the bottom of a springform pan (26 cm Ø) with baking paper.
Spread the waffle-fat mixture on top and chill for about 20 minutes. Soak gelatine in cold water. Separate eggs. Whisk the egg yolks with 100 g sugar on a hot water bath at medium heat to a firm cream.
Bring wine, lemon juice and zest to the boil and stir into the egg yolk cream drop by drop. If necessary, continue stirring on a water bath until a creamy consistency is achieved. Squeeze the gelatine well and dissolve in the lemon cream.
Stir the yoghurt into it and chill for 45-60 minutes. Whip cream until stiff and chill. Beat the egg whites until stiff and gradually add the remaining sugar. As soon as the cream starts to gel, fold in first the egg whites and then the cream.
Put lemon cream on the ice-cream cone base, smooth it down and put it in a cool place for about 3 hours, preferably overnight. Coarsely chop the chocolate coating and melt it in a not too warm water bath. Dip remaining ice cream wafers diagonally into the mixture, place on baking paper, sprinkle with half of the pistachios and leave to dry.
Wash strawberries, up to about 7, clean and cut into slices of about 2 mm thick. Remove the cake from the tin and decorate the edge with the strawberry slices. Halve the remaining strawberries, except for 1. Press the ice cream wafers diagonally into the cake and decorate with the remaining strawberries and pistachios.
Results in about 12 pieces.