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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

  • Prep: 15 mins
    No cook
  • Makes 6
  • Easy
  • Makes 6
  • Easy
  • Calories 571
  • Carbohydrates 39
  • Saturated Fat 26
  • Sugar 39
  • Protein 6
  • Fat 44
  • Fibre 2
  • Salt 0.1

Nutrition per serving

  • Calories 571
  • Carbohydrates 39
  • Saturated Fat 26
  • Sugar 39
  • Protein 6
  • Fat 44
  • Fibre 2
  • Salt 0.1

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.

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