Mary Berry’s Raspberry Knickerbocker Glory is made with fresh raspberries, ripe mango, fresh blueberries, vanilla ice cream, and coarsely chopped pistachios. This delicious Knickerbocker Glory recipe creates a tasty dessert that takes about 20 minutes to prepare and can serve up to 6 people.
This Raspberry Knickerbocker Glory Recipe Is From Absolute Favourites Cookbook by Mary Berry
Mary Berry Raspberry Knickerbocker Glory Ingredients:
- 450g (1lb) fresh raspberries
- 2 tablespoons icing sugar
- 1 ripe mango, peeled, stoned, and diced
- 150g (5oz) fresh blueberries
- 12 scoops vanilla ice cream (for homemade, see here)
- 25g (1oz) pistachios, coarsely chopped
How To Make Mary Berry Raspberry Knickerbocker Glory?
- Make the raspberry coulis: Measure 250g (9oz) fresh raspberries into a food processor, add 2 tablespoons icing sugar, and blend until smooth. Strain the raspberry purée through a sieve into a bowl, pushing the pulp through with a metal spoon.
- Assemble the Knickerbocker Glory: Divide half the diced mango between six sundae glasses, then add half the fresh blueberries on top of the mango. Place one scoop of vanilla ice cream over the blueberry layer, drizzle with half the raspberry purée, and top with half the remaining fresh raspberries.
- Layer again: Repeat the process by layering the remaining diced mango, blueberries, ice cream, raspberry purée, and raspberries.
- Garnish and serve: Finish by sprinkling 25g (1oz) coarsely chopped pistachios on top of each sundae. Serve immediately and enjoy!
Recipe Tips
- Use ripe fruit: Make sure your mango and raspberries are ripe for the best taste.
- Chill the glasses: Put the sundae glasses in the freezer for 10 minutes before assembling to keep the dessert cold.
- Make the coulis early: Prepare the raspberry sauce ahead of time and keep it in the fridge to save time.
- Layer gently: When adding the ingredients, do it carefully to keep the layers neat and the fruit intact.
- Serve right away: Serve the dessert immediately after assembling to keep the ice cream from melting.
What To Serve with Raspberry Knickerbocker Glory?
This creamy Raspberry Knickerbocker Glory pairs well with freshly baked shortbread, almond biscotti, vanilla wafers, or meringue cookies. It can also be served alongside a light fruit salad, whipped cream, chocolate-dipped strawberries, or caramel sauce for a delicious dessert.
How To Store Leftover Raspberry Knickerbocker Glory?
- Refrigerate: First, let the leftover Raspberry Knickerbocker Glory sit until it reaches room temperature. Once cooled, cover the dessert tightly and refrigerate it for up to 2 days.
- Freeze: This dessert is not suitable for freezing. The ice cream and fruit will lose their texture and flavor, making it less enjoyable. This section does not need to be found because the recipe should not be reheated.
Mary Berry Raspberry Knickerbocker Glory Nutrition Facts
Serving Size: 1 serving (out of 6)
- Calories: 800
- Total Fat: 32g
- Saturated Fat: 21g
- Cholesterol: 94mg
- Sodium: 200mg
- Potassium: 460mg
- Total Carbohydrate: 120g
- Dietary Fiber: 2g
- Sugars: 94g
- Protein: 7g
More Mary Berry Recipe:
- Mary Berry Fruit Compote
- Mary Berry Dundee Cake
- Mary Berry Rum and Raisin Ice Cream
- Mary Berry Lemon Mousse
- Mary Berry Coconut and Jam Cake
Mary Berry Raspberry Knickerbocker Glory
Description
Mary Berry’s Raspberry Knickerbocker Glory is made with fresh raspberries, ripe mango, fresh blueberries, vanilla ice cream, and coarsely chopped pistachios. This delicious Knickerbocker Glory recipe creates a tasty dessert that takes about 20 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Make the raspberry coulis: Measure 250g (9oz) fresh raspberries into a food processor, add 2 tablespoons icing sugar, and blend until smooth. Strain the raspberry purée through a sieve into a bowl, pushing the pulp through with a metal spoon.
- Assemble the Knickerbocker Glory: Divide half the diced mango between six sundae glasses, then add half the fresh blueberries on top of the mango. Place one scoop of vanilla ice cream over the blueberry layer, drizzle with half the raspberry purée, and top with half the remaining fresh raspberries.
- Layer again: Repeat the process by layering the remaining diced mango, blueberries, ice cream, raspberry purée, and raspberries.
- Garnish and serve: Finish by sprinkling 25g (1oz) coarsely chopped pistachios on top of each sundae. Serve immediately and enjoy!
Notes
- Use ripe fruit: Make sure your mango and raspberries are ripe for the best taste.
- Chill the glasses: Put the sundae glasses in the freezer for 10 minutes before assembling to keep the dessert cold.
- Make the coulis early: Prepare the raspberry sauce ahead of time and keep it in the fridge to save time.
- Layer gently: When adding the ingredients, do it carefully to keep the layers neat and the fruit intact.
- Serve right away: Serve the dessert immediately after assembling to keep the ice cream from melting.