By Kate Gibbs, Food Writer and Cook.

1/3 cup whole hazelnuts, skin on
5 gingernut biscuits
50g butter
1 1/2 cups raspberries
4–5 tbsp lemon curd (bought or homemade – see recipe below if you want to make your own)
250g mascarpone cheese
1 tsp vanilla extract
2 tbsp milk.

In a food processor, blend together hazelnuts and biscuits, so they’re roughly chopped (not too fine).
Melt butter in a small saucepan over medium heat, then add nut mixture. Stir and let mixture cook for 1 minute, or until it is slightly fragrant. Turn off heat.
Reserve about 1 tbsp mixture for topping. Divide the rest among four jars with lids, pressing down a little with a spoon.
Scatter a few raspberries in each glass. Dollop lemon curd over the top, then top with remaining raspberries. Leave to sit for 10 minutes at room temperature.
In a bowl, combine mascarpone, vanilla extract, and some of the milk. Mix well with a wooden spoon, until cheese is soft and very smooth. Add a splash more milk if it’s too firm. Dollop mixture into jars, making it pretty and dollopy and not pushing it down into the glass.
When you’re ready to serve, sprinkle reserved ginger crumble into each jar, then cover.

If you want to make your own lemon curd, you can use the following recipe.

125g butter
1 cup sugar
Grated zest and juice of 3 lemons
3 free-range eggs.

Place the butter, sugar, lemon zest and juice in a heatproof bowl. Set bowl over a saucepan of barely simmering water, over medium-low heat – be careful not to let base of bowl touch the water. Stir continuously until sugar has dissolved and butter has melted.
In a small bowl, whisk eggs with a fork.
Slowly add eggs to hot lemon mixture, stirring continuously over very low heat until mixture thickens – do not allow to boil or it will curdle. The lemon curd is ready when it is thick enough to coat the back of a spoon.
Pour curd in to one or two hot, sterilised jars and seal. Label and store in the fridge for up to 2 weeks. This recipe will make about 2 cups of curd.