Raspberry and pistachio knickerbocker glories

(pictured previous page)

You can make the raspberry compote up to two days ahead and store it in the fridge.

Hands-on time 45min, plus cooling. Cooking time about 45min. Makes 4

• 300g raspberries • 2tbsp caster sugar • 100g pistachios, toasted and roughly chopped • 4 meringue nests, crumbled into small pieces • 8 scoops Carte D’OR Vanilla ice cream FOR THE SHORTBREAD • 200g unsalted butter, softened, plus extra to grease • 100g caster sugar, plus 1tbsp to sprinkle • 200g plain flour • 100g cornflour

1 To make the shortbread, grease and line a 23cm square baking tin with baking parchment. In a large bowl, beat the butter and 100g sugar until combined. Sift in the flours and beat again until just combined. Press into the lined tin and level with the back of a spoon. Score with a sharp knife into 16 even rectangles and prick with a fork in between the score lines. Chill for 20min, until firm.

2 Preheat oven to 170°C (150°C fan) mark 3. Bake the shortbread for 35min, until golden. Remove from the oven, cut into fingers along the score lines, then sprinkle with the remaining sugar. Leave to cool for 10min in the tin. Using baking parchment, transfer to a wire rack to cool.

3 Heat the raspberries and sugar in a pan on low heat, stirring occasionally, until the sugar dissolves.

Turn up the heat and bubble for 5min, until the raspberries start to break down. Remove from heat and leave to cool.

4 Once cool, spoon a little of the compote into 4 large glasses. Top with meringue pieces and a scoop of ice cream. Crumble over some shortbread and pistachios. Repeat until the glasses are full, finishing with a scoop of ice cream. Top with pistachios. Serve immediately.