Peach Melba pots

10-30 minutes 600 kcal or less dinner party in an hour make ahead no-cook dessert peach recipes quick quick dinner party recipes summer vitamin c

N/A

Makes 6

Source

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

1 ½ tbsp roasted chopped hazelnut

biscotti or amaretti biscuit , to serve

Method

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.

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.