Peach Melba pots
This really is a cheat’s dessert. Adding some ground cloves gives the dish a mellow warmth, but don’t get carried away, as it can be quite intense.
Makes 6 Prep 15 mins No cook
140g mascarpone 200g Greek-style yogurt 3 tbsp icing sugar, sifted pinch ground cloves few drops vanilla extract 300ml double cream 300g raspberry jam 3 ripe peaches, each sliced
into eight pieces 150g punnet raspberries 1½ tbsp roasted chopped hazelnuts biscotti or amaretti biscuits, to serve
1 Put the mascarpone, yogurt, sugar, ground cloves and vanilla extract in a large bowl. Beat using a balloon whisk until the mixture is smooth, then 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 and over-whisk.
2 Put a little jam in the bottom of six small glasses or pots, top with some of the cream mixture, then four peach slices and some more jam. Follow this with another layer of the cream, a drizzle of jam and finally the raspberries. Can be made up to this step and chilled in the fridge for up to five hours.
3 Scatter over the hazelnuts and serve with biscotti or amaretti biscuits on the side. PER POT 571 kcals, fat 44g, saturates 26g, carbs 39g, sugars 39g, fibre 2g, protein 6g, salt 0.1g