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

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

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.