50 g (2 oz) chopped hazelnuts or mixed chopped nuts
350 ml (12 fl oz) double cream
2 tablespoons runny honey
100 g (3 1/2 oz) mascarpone cheese
2 tablespoons peach liqueur (optional)
150 g (5 oz) strawberries, hulled and diced
400 g (13 oz) can peach slices in juice
Line a baking sheet with nonstick baking paper. Mix together the oats, sugar and nuts in a bowl, then sprinkle evenly over the baking sheet. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 6–7 minutes, stirring occasionally, until lightly toasted and golden. Tip into a bowl and leave to cool.
Meanwhile, whip the cream, honey, mascarpone and peach liqueur, if using, in a bowl with a hand-held electric whisk until thick and creamy. Fold in most of the strawberries, reserving a few for decoration.
Divide the peaches between 4–6 serving glasses, alternating with layers of the cream mixture and the crunchy oats. Serve immediately, decorated with the reserved strawberries.