Peach Melba sundae

• double cream↗150ml ml
• vanilla extract↗½ tsp tsp
• icing sugar↗40g g
• champagne↗½ glass

  or prosecco, to serve (optional)

• vanilla ice cream3 scoops scoops

  (the best quality you can afford)

• peaches↗2

  cut into wedges

• raspberries↗75g g
• almond flakes↗1 tbsp tbsp

  toasted, to serve

• raspberries↗75g g
• caster sugar↗1 tbsp tbsp
• lime↗1

  juiced

Step-by-step instructions

1. 1

   Put a sundae glass or bowl in the freezer to chill. To make the sauce, put the raspberries, sugar and lime juice in a blender, and blitz to a purée, loosening with a splash of water if necessary. Set aside. Meanwhile, whip the cream with the vanilla and icing sugar until it holds its shape, then transfer to a piping bag fitted with a star‑shaped nozzle, if you like.

2. 2

   Pour the champagne or prosecco (if using) into the chilled glass, then neatly layer balls of ice cream, peach wedges, raspberries, raspberry sauce and cream, finishing with a big swirl of cream on the top. Scatter with the toasted almonds and serve straight away with two spoons.