Peach Melba meets a knickerbocker glory. Should you happen to have an open bottle of fizz, add a splash as a nod to the Bellini – it will give the last few spoonfuls of your sundae an extra burst of flavour.
150ml double cream
½ tsp vanilla extract
40g icing sugar
1/2 glass champagne or prosecco, to serve (optional)
3 scoops vanilla ice cream (the best quality you can afford)
2 peaches, cut into wedges
1 tbsp almond flakes, toasted, to serve
For the sauce
1 tbsp caster sugar
1 lime, juiced
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.
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.