Mascarpone mousse, sticky grapes, frosted almonds

1 Set the oven to 170 degrees.

2 Put the grapes, orange juice, sugar and pepper into a pot and cook over a medium heat for 15 minutes or so, until the grapes are soft and jammy. Allow to cool and then refrigerate.

3 Whip the mascarpone, cream, orange zest and vanilla extract and sugar together until it's light and airy. Refrigerate this mixture.

4 Whisk the egg white, then beat in the icing sugar, fold in the almonds and spread the mixture on some parchment paper.

5 Bake for 15 minutes exactly, then allow it to cool and break it up into little pieces.

6 You can assemble your dessert ahead of time. Simply spoon some of the grape compote into the bottom of a nice glass, put twice the amount of mascarpone cream on top, then add the shards of frosted almonds just before you serve.