Peach Melba pots

A cheat's dessert that takes the classic combo of peach and raspberries and serves them with a touch of cloves and almond biscuits Ingredients: 140g mascarpone 200g Greek-style yogurt 3 tbsp icing sugar, sifted pinch of ground cloves few drops of vanilla extract 300ml double cream 300ml Peach Melba jam (see 'goes well with...' below, or use a mixture of raspberry and peach jams) 3 peaches, each sliced into 8 150g punnet raspberries 1½ tbsp roasted chopped hazelnuts biscotti or amaretti biscuit, to serve Method: 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. 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. Source: Good Food