Peach Melba pots

• mascarpone↗140g g
• Greek-style yogurt↗200g g
• icing sugar↗3 tbsp tbsp

  sifted

• ground cloves
• vanilla extract
• double cream↗300ml ml
• Peach Melba jam↗300ml ml

  (see 'goes well with...' below, or use a mixture of raspberry and peach jams)

• peaches↗3

  each sliced into 8

• punnet raspberries150g g
• roasted chopped hazelnut1 ½ tbsp tbsp
• biscotti or amaretti biscuit↗

  to serve

Step-by-step instructions

1. 1

   Put the mascarpone, yogurt, sugar, ground cloves and vanilla extract in a large bowl. Using a balloon whisk, beat until smooth. Pour in the cream and whisk again until the mixture just holds its shape – you want it to be soft and pillowy, so be careful not to take it too far.

2. 2

   Put a little jam in the bottom of 6 small glasses or pots, top with some of the cream mixture, then 4 peach slices and more jam. Follow this with another layer of the cream, a drizzle of jam and finally the raspberries. Can be chilled for up to 5 hrs. Scatter over the hazelnuts and serve with biscotti or amaretti biscuits on the side.