Showcase delicious raspberries and nectarines in this summery British classic. To make a real showstopper, instead of individual pots, layer up in a big glass dish.
1. Place a slice of cake in the bottom of 6 serving dishes and drizzle over the orange juice and most of the amaretto. Divide the nectarine slices and half the raspberries between dishes, piling on top of the cake.
2. In a large mixing bowl, mix the custard, mascarpone and remaining amaretto until combined and spoon over the fruit. In a separate bowl, whisk the cream to soft peaks and fold in the Greek yoghurt and icing sugar. Dollop the cream mixture on top of the custard.
3. Toast the hazelnuts in a hot, dry frying pan, then roughly chop and sprinkle over the trifles along with the remaining raspberries. Chill in the fridge for at least 1 hour before serving.