Ingredients
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
75g raspberries
1 tbsp almond flakes, toasted, to serve
For the sauce
75g raspberries
1 tbsp caster sugar
1 lime, juiced
Method
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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.
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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.
