Peach Melba knickerbocker glory

• raspberries↗300g g
• caster sugar↗50g g
• double cream↗200ml ml
• ripe peaches↗4

  halved, stones removed

• scoops good-quality vanilla↗8

  ice cream

• handful flaked almonds↗

Step-by-step instructions

1. 1

   Blitz half the raspberries with half the sugar and a splash of water to make a raspberry sauce, then tip into a small bowl. In a separate bowl, whisk the cream with the remaining sugar until stiff and spoonable, then set aside. Thinly slice the peaches.

2. 2

   In tall sundae glasses, layer the peach slices, raspberries and raspberry sauce, finishing with scoops of ice cream, a generous spoonful of whipped cream and a scattering of flaked almonds. Serve straight away with long spoons.