To make the almond biscuits
Pre heat the oven to 180°C. In a large mixing bowl combine the ground almonds, sugar, flour, cinnamon, lemon zest and juice. Add water a little at a time until you have a thick paste.
With your hands roll the dough into balls 2cm in diameter. Place the balls on a greased baking sheet, 2 inches apart. Squash each ball until it is around ½cm thick. Decorate by pressing the flaked almonds into the top of each biscuit before placing in the oven.
Bake for 10 – 15 minutes until golden. Remove from the oven and leave to cool on a wire rack.
To make the Eton “less”
Cut the plums into small wedges and remove the stones.
Combine the sugar and water in a small saucepan over a medium heat and bring to the boil. Add the plums, orange juice, orange zest, vanilla and cinnamon. Boil rapidly for around 5 minutes, until the juices have reduced to a thick syrup. Pour out the plum mixture onto a plate to allow them to cool. Reserve 4 wedges for decoration.
Combine the cream cheese and yogurt, taking care not to over mix. Crush the meringue nests, leaving a mix of larger chunks and fine dust. Just before serving add the meringues to the to the yogurt mixture and carefully stir them in.
Layer the plums and yogurt in four tall stemmed glasses. Decorate with the reserved plum wedges, a sprig of mint and the biscuits on the side.
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