Boozy Knickerbocker Glory Recipe

Boozy knickerbocker glory

  • makes 4
  • A little effort

Nothing says summer quite like our boozy knickerbocker glory with Pimm's jelly. This will be a hit with adults! Dip the wafer in icing or melted chocolate, then in sprinkles, if you like



  • strawberries 150g, hulled
  • raspberries 150g
  • icing sugar
  • lemon juice a squeeze
  • whipping cream 300ml
  • vanilla extract 1 tsp
  • Cornish clotted cream ice cream 4 scoops
  • raspberry ripple ice cream 4 scoops
  • fan-shaped ice-cream wafers 4
  • maraschino cherries with stalks 4
  • strawberry jelly 1 x 135g packet
  • Pimm’s 200ml
  • blueberries 200g
  • caster sugar 2 tbsp
  • sloe gin 2 tbsp


  • Step 1

    Make the jelly following the instructions on the pack substituting 200ml Pimm’s for the water. Line a shallow dish with clingfilm and pour in the jelly. Chill until set.

  • Step 2

    To make the compote, put everything in a small pan and heat gently until the sugar has dissolved and the sauce is shiny. Cool.

  • Step 3

    Keep back 50g each of the nicest looking strawberries and raspberries, then whizz the rest in a food processor with 2 tbsp icing sugar and a squeeze of lemon. Sieve to make a sauce. Whip the cream with another 1 tbsp icing sugar and the vanilla extract.

  • Step 4

    To assemble the knickerbockers, tip the jelly out, remove the clingfilm and cut into cubes. Put jelly into the bottom of four sundae glasses. Add scoops of ice cream, spoonfuls of compote, a few fresh berries and sauce to each glass.

  • Step 5

    Put the cream in a piping bag and pipe a good swirl over to finish – if you want to make it look really retro you can use a small star-shaped nozzle so it looks like squirty cream.

  • Step 6

    Add more sauce, a maraschino cherry and a wafer fan.

Nutritional Information

  • Kcals 871
  • Fat 42.7g
  • Saturates 26.5g
  • Carbs 82.5g
  • Sugars 80.6g
  • Fibre 4g
  • Protein 7.8g
  • Salt 0.1g