Peach Melba Pots

  • 30 May - 05 Jun, 2020
  • Mag The Weekly
  • Cookery


· 140 g mascarpone

· 200 g Greek-style yogurt

· 3 tablespoons icing sugar

· Pinch of ground cloves

· Few drops vanilla extract

· 300 ml double cream

· 300 ml Peach Melba jam

· 3 peaches

· 150 g raspberries

· 1½ tablespoons hazelnut

· Biscotti to serve


Put the mascarpone, yogurt, sugar, a pinch of ground cloves and vanilla extract in a 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 six small glasses or pots, top with some of the cream mixture, and then four 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 five hours. Scatter over the hazelnuts and serve with biscotti or amaretti biscuits on the side.