Knickerbocker Glory

Set aside 100 g of the raspberries for layering. Dice the peaches, quarter the strawberries, and slice the bananas into 1 cm rounds. Mix the cornflour with the cold water in a small bowl to form a slurry. Set aside.

Combine the remaining 200 g raspberries, caster sugar, and lemon juice in a small saucepan. Cook over a medium heat for 5 minutes, stirring occasionally, until the raspberries collapse and the mixture begins to bubble.

Stir in the cornflour slurry and cook for a further 3 minutes until the sauce thickens enough to coat the back of a spoon. Remove from the heat and press through a fine sieve to remove the seeds, discarding the solids.

Transfer the raspberry sauce to a bowl or jug and refrigerate until completely cold, at least 1 hour.

Combine the diced peaches, quartered strawberries, sliced bananas, and reserved whole raspberries in a bowl. Toss gently to mix.

Whip the chilled double cream with the icing sugar and vanilla bean paste in a cold bowl until it holds soft, billowing peaks — it should fall slowly from a lifted spoon. Do not overwhip.

To build each glass, spoon a layer of the mixed fruit into the base of a tall sundae glass, filling roughly one-quarter of the glass.

Add 1 tbsp of raspberry jam over the fruit, then spoon over 2–3 tbsp of the cold raspberry sauce.

Add 2 scoops of vanilla ice cream, pressing gently so they sit snugly.

Spoon a generous layer of whipped cream over the ice cream, then scatter over a few pieces of fruit and a pinch of toasted flaked almonds.

Add 1 scoop of strawberry ice cream on top of the cream layer, then drizzle generously with more raspberry sauce.

Finish with a final crown of whipped cream piped or spooned high above the rim, scatter the remaining toasted flaked almonds, place a glacé cherry at the very top, and tuck in a fan wafer biscuit at the side. Serve immediately.