Ricotta parfaits

Ricotta parfaits In a small bowl, whisk the ricotta cheese and yoghurt together until smooth. In each parfait glass, layer 2 tablespoons of the ricotta mixture, 1 tablespoon of the raspberry jam and 60g of the toasted muesli. Repeat the layers.

Spread the remaining ricotta mixture on top and garnish with toasted almonds before serving.

Cook's note: To toast the sliced almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 180C/Gas 4 oven for 6 to 8 minutes until lightly golden. Cool completely before using.