You rarely see knickerbocker glory any more; it used to be a seaside favourite in cafés and restaurants and then it just suddenly vanished, never to be seen again. Now, why was that? I always thought the knickerbocker glory was such a fun dessert.
What you put in it is up to you, but I've put meringues into this for some nice texture.
300-350g strawberries, hulled
About 120ml clotted cream
About 400ml good-quality vanilla ice-cream
Meringues to garnish
Blend about half of the strawberries in a liquidiser until they form a smooth paste.
Slice the rest of the strawberries. Put a few strawberry slices in each of four tall sundae glasses and spoon in some of the purée and clotted cream.
Pile three small balls of ice-cream into the glasses, scattering in more strawberry slices as you do so.
Spoon on the rest of the strawberry purée and clotted cream, then top with the remaining strawberry slices and break the meringues into small pieces on top and serve.Reuse content