Peach Melba pots
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
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