Step 2

Stir together the yogurt and mascarpone. Whisk in the eggs one at a time. Stir in the lemon and orange zests, then stir in most of the honey (reserving about 3 tbsp).

Step 3

Spread the filling over the biscuit base. Cover loosely with foil and bake for 1 hour.

Step 4

Remove the foil and bake for a further 15 minutes until lightly golden and the top is firm with just a slight wobble in the middle. Leave to cool.

Step 5

To serve, scatter with the reserved whole almonds, drizzle over the remaining honey and serve with fresh fruit alongside.