Step 2

Put the graham crackers and most of the almonds into a food bag and crush them with a rolling pin, keeping a few almonds back whole for the top.

Step 3

Mix the crumbs with the melted butter and press them firmly into the base of a deep 23 cm dish or pan, then bake for 10 minutes until crisp.

Step 4

While the base bakes, beat the Greek yogurt and mascarpone together until smooth, then whisk the eggs in one at a time.

Step 5

Stir in the lemon and orange zests and all but about 3 tbsp of the honey, which you keep back for serving.

Step 6

Spread the filling over the baked base, cover the dish loosely with foil and bake for 1 hour.

Step 7

Take the foil off and give it 15 minutes more, until the top is lightly golden and set with only the faintest wobble at the center. Leave it to cool completely, about 2 hours.

Step 8

Scatter the reserved whole almonds over, drizzle the last of the honey across the top and serve with fresh fruit alongside.