Peach and almond trifle

Method

1 Cut almond fingers in half horizontally and arrange in base of glass bowl. Scatter over ratafias biscuits, then drizzle with peach schnapps or sherry.

2 Drain peaches, reserving syrup, and arrange peaches over ratafias. Add orange zest and juice and ground cinnamon to syrup, whisk together to combine, then pour over fruit.

3 Pour over vanilla custard. Combine Greek yogurt and crème fraîche together and add 1tbsp honey. Stir together till evenly mixed. Spoon large dollops of yogurt mixture on top of custard.

4 To serve, arrange figs in centre of trifle along with almonds and drizzle over remaining honey.

Tip: Use six halved, stoned fresh peaches if you prefer.