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.
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