Special Diet

Peach and Raspberry Cheesecake Pots

cook 30 mins
  • 150 g (5 oz) mascarpone cheese
  • finely grated zest and juice of
  • 1 lemon
  • 75 g (3 oz) caster sugar, plus
  • 1 tablespoon
  • 150 ml (5 fl oz) double cream
  • 400 g (13 oz) fresh raspberries
  • 4 fresh ripe peaches
  • Beat the mascarpone with the lemon zest and juice and sugar until smooth. Whisk the cream until it just holds its shape then fold into the cheese mixture.
  • Pulse one-quarter of the raspberries in a food processor or blender with the remaining 1 tablespoon caster sugar, for 1–2 minutes or until smooth. Transfer to a bowl. Fold in the remaining berries.
  • Peel, stone and cut the peaches into thick slices and arrange half the slices in the base of 4 dessert glasses or bowls.
  • Spoon half the cheese mixture over the peaches and then top with the raspberry mixture. Continue to layer, finishing off with the raspberry mixture. Chill until ready to serve.
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