Peach and raspberry pots

Serves: 4

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Total Time: 15

Prep Time: 15

• 150 gram(s) mascarpone cheese
• Finely grated zest and juice of 1 lemon
• 75 gram(s) caster sugar, plus 1tbsp extra
• 150 ml double cream
• 400 gram(s) fresh raspberries or other summer berries
• 4  fresh ripe peaches
• Dessert biscuits, to serve

Method

1. Beat the mascarpone cheese with the lemon zest and juice and caster sugar until smooth. In another bowl, whisk the cream until it just holds its shape, then fold into the cheese mixture.
2. Pulse a quarter of the raspberries in a food processor with the remaining tablespoon of caster sugar for 1-2 minutes or until smooth. Then transfer to a bowl and fold in the remaining raspberries.
3. Peel and stone the peaches, then cut into thick slices. Place half of the slices in the bases of 4 dessert glasses or bowls. Spoon the creamy cheese mixture over the peaches and top with the raspberry mixture. Continue to layer with the remaining peaches, then chill in the fridge for 1 hour. Serve with dessert biscuits.

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