Knickerbocker glory

Serves 4

800g double cream 400g condensed milk 2 peaches, stoned 100g cherries, stoned 150g strawberries, hulled 300g raspberries 2 egg whites 100g caster sugar 100g blueberries 3 tbsp pistachio nuts, crushed

1.5-litre tub with lid parchment paper

In a stand-alone mixer, combine 600g of the double cream and the condensed milk, then whisk for 3-4 mins until the mixture forms soft peaks.

Chop the flesh of 1 peach into very small pieces, then chop the cherries and strawberries to the same size and mix them all into the cream mixture.

In a liquidiser, blend the raspberries into a puree. Stir one third of the raspberry puree into the cream with just two stirs. Transfer the mixture to the tub, cover with the lid and freeze overnight.

Preheat the oven to 100°C/80°C fan/gas mark ¼ and line a small tray with parchment paper. In the stand-alone mixer, whisk the egg whites for 2 mins until the mixture is stiff. Slowly whisk in the caster sugar on a slow setting, then, when the sugar has been incorporated, whisk on a high speed for 7-8 mins until the mixture is very firm. Transfer the mixture to the prepared tray and smooth the mound over with a spatula to create a layer of meringue. Bake in the oven for 2 hrs, then turn the oven off and leave the meringue in the oven overnight. Chop the meringue into squares and take the ice cream out of the freezer 5 mins before needed.

Slice the remaining peach. In the mixer, whisk the remaining cream for 2-3 mins until soft peaks form. Spoon 1 tsp of blueberries, a slice of peach, a sprinkle of nuts, two pieces of meringue and a teaspoon of raspberry puree into each of the four sundae glasses, then top with a scoop of the ice cream. Repeat the layers once, then top each with the meringue, cream, blueberries, peach slices and nuts. Serve immediately.