Strawberry and Raspberry Knickerbocker Glory Sundae

What you need

• 400 g (14 oz) strawberries, hulled and sliced
• 2 tbsp caster sugar
• 120 g (1/3 cup) raspberry jam
• 1 tsp lemon juice
• 100 g (3.5 oz) fresh raspberries
• 500 ml (1 pint) vanilla ice cream, about 8 scoops
• 200 ml (3/4 cup) double cream, cold
• 1 tbsp icing sugar
• 4 ice cream wafers

Method

Restated from the original video

1. 1

   Toss the strawberries with the caster sugar and leave for 10 min, until a pool of juice forms.

2. 2

   Warm the raspberry jam in a small pan with the lemon juice and 2 tbsp water over low heat, stirring, until loose and smooth, 2-3 min. Let the sauce cool to room temperature.

3. 3

   Whip the cream with the icing sugar to soft peaks.

4. 4

   Spoon a layer of strawberries and their juice into the bottom of each of 4 tall sundae glasses, then drizzle with a little sauce.

5. 5

   Add 1 scoop of vanilla ice cream to each glass and scatter over half of the raspberries.

6. 6

   Repeat with another layer of strawberries and sauce, then a second scoop of ice cream.

7. 7

   Pile the whipped cream on top and drizzle with the rest of the sauce.

8. 8

   Finish with the remaining raspberries and a wafer pushed into each glass. Serve at once with long spoons.

Imported from deliciousmagazine.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.