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Strawberry and chardonnay knickerbocker glory

Jess and Laura Tilli from Market Kitchen
Jess and Laura Tilli add an adult twist to this perennial Brit classic

Strawberry and chardonnay knickerbocker glory

Method

1. Put half the strawberries into a food processor and add the chardonnay and brown sugar. Blend to a rough purée, then set aside.

2. In a bowl, mix together the meringue and ice cream. Slice the rest of the strawberries, reserving two for garnish, and stir into the ice cream mixture.

3. Layer the strawberry purée and ice cream mixture alternately in two tall serving glasses and top with spoonfuls of the whipped double cream. Sprinkle over the toasted flaked almonds and garnish with a whole strawberry. Serve.

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Serves: 2

Prep: 10 min

Ingredients
500g Strawberries, hulled
175ml Chardonnay
2 meringue nests
2 tbsp light brown sugar, crushed into chunks
vanilla ice cream, to serve
whipped double cream, to serve
toasted flaked almonds