Strawberry Knickerbocker Glory

Strawberry Knickerbocker Glory! The ultimate dessert of your childhood but with a grown up upgrade...in the form of Pimms. Layer upon layer of strawberries, Pimms, sponge, sauce and ice cream, topped with whipped cream, tuiles, mint and dehydrated strawberries. What more could you want?

Ingredients

  • 500g strawberries, hulled
  • 100ml Pimm’s
  • 100g caster sugar
  • 50ml water
  • 2 scoops vanilla ice cream
  • 2 scoops strawberry ice cream
  • 200ml double cream, whipped
  • 4 slices from a Madeira cake
For the sauce:
  • 200g strawberries, hulled
For the tuiles:
  • 115g butter, softened
  • 140g icing sugar
  • 3 egg whites
  • 115g plain flour
To decorate:
  • 2 tsp dehydrated strawberries
  • Fresh mint sprigs

Method

Put the sugar and water into a pan and place over a medium heat. Bring to the boil then cool. Add the Pimms and strawberries.

To make the sauce, place the hulled strawberries into a blender and blitz until smooth. Place a sieve over a bowl and strain the mix.

To make the tuiles, beat all the ingredients together, chill for 20 minutes then arrange into shapes on a lined baking tray. Cook in the oven at 200°C for 2 to 3 minutes, remove from the oven and curl while still warm.

In sundae glasses layer up the strawberries in syrup and Pimms, the sponge, the sauce and ice creams. Finish with the whipped cream, tuiles, mint and sprinkle on the dehydrated strawberries.

 

Ingredients

  • 500g strawberries, hulled
  • 100ml Pimm’s
  • 100g caster sugar
  • 50ml water
  • 2 scoops vanilla ice cream
  • 2 scoops strawberry ice cream
  • 200ml double cream, whipped
  • 4 slices from a Madeira cake
For the sauce:
  • 200g strawberries, hulled
For the tuiles:
  • 115g butter, softened
  • 140g icing sugar
  • 3 egg whites
  • 115g plain flour
To decorate:
  • 2 tsp dehydrated strawberries
  • Fresh mint sprigs

Method

Put the sugar and water into a pan and place over a medium heat. Bring to the boil then cool. Add the Pimms and strawberries.

To make the sauce, place the hulled strawberries into a blender and blitz until smooth. Place a sieve over a bowl and strain the mix.

To make the tuiles, beat all the ingredients together, chill for 20 minutes then arrange into shapes on a lined baking tray. Cook in the oven at 200°C for 2 to 3 minutes, remove from the oven and curl while still warm.

In sundae glasses layer up the strawberries in syrup and Pimms, the sponge, the sauce and ice creams. Finish with the whipped cream, tuiles, mint and sprinkle on the dehydrated strawberries.