Knickerbocker Glory with Shortbread and Strawberry Sauce

Get ready for the ultimate dessert indulgence with this Knickerbocker Glory! Layers of crumbly shortbread, strawberry sauce, whipped cream, and scoops of ice cream, topped off with toasted marshmallows, flakes and crunchy almonds! James also added lemon liqueur from Mure Liqueurs!

Ingredients

For the Shortbread

250g butter
360g plain flour
110g caster sugar
Water to bring together
Pinch salt

For the Strawberry Sauce

400g strawberries, hulled and blitzed

To serve

400g lemon jelly, made according to packet instructions, set and cubed
50 ml bitter lemon liqueur
500ml whipped cream
8 scoops strawberry ice cream
Few strawberries, hulled
Toasted almonds
Pink marshmallows, toasted
Flakes

Method

Print Recipe

Make the jelly as per pack instructions cut into squares. Pre-heat the oven to 170°C
For the shortbread, mix the butter flour and sugar together until it resembles fine breadcrumbs add a little water to bring together press into a 20 cm x 30 cm tin dust with extra caster sugar then bake until just golden around the edges about 20 minutes, cool, then crumble up.
To serve, spoon the shortbread into the bottom of the glass with the jelly. Drizzle with lemon liqueur.
Spoon over the sauce, followed by a scoop of ice- cream, then the strawberries and repeat this sequence. Pipe the cream on top, drizzle over the sauce and finish with toasted almonds, toasted marshmallows and chocolate twirls.

Ingredients

For the Shortbread

250g butter
360g plain flour
110g caster sugar
Water to bring together
Pinch salt

For the Strawberry Sauce

400g strawberries, hulled and blitzed

To serve

400g lemon jelly, made according to packet instructions, set and cubed
50 ml bitter lemon liqueur
500ml whipped cream
8 scoops strawberry ice cream
Few strawberries, hulled
Toasted almonds
Pink marshmallows, toasted
Flakes

Method

Make the jelly as per pack instructions cut into squares. Pre-heat the oven to 170°C
For the shortbread, mix the butter flour and sugar together until it resembles fine breadcrumbs add a little water to bring together press into a 20 cm x 30 cm tin dust with extra caster sugar then bake until just golden around the edges about 20 minutes, cool, then crumble up.
To serve, spoon the shortbread into the bottom of the glass with the jelly. Drizzle with lemon liqueur.
Spoon over the sauce, followed by a scoop of ice- cream, then the strawberries and repeat this sequence. Pipe the cream on top, drizzle over the sauce and finish with toasted almonds, toasted marshmallows and chocolate twirls.