Mary Berry Raspberry Knickerbocker Glory

I’ll be honest—when I first made Mary Berry’s Raspberry Knickerbocker Glory, I thought, “Oh, how hard can it be? It’s just fruit and ice cream.” But the first round? Total chaos. My mango was underripe, the ice cream melted while I faffed with the coulis, and the whole thing looked like a melted fruit salad. A very cold, very disappointing fruit salad.

But after a bit of tinkering (and letting go of my pride), I figured out what really makes this dessert sing—and stay stacked like the glorified sundae it’s meant to be. Let me show you how I fixed it.

WHY THIS ONE WORKS SO WELL

This isn’t your average throw-it-in-a-glass-and-hope-for-the-best sundae. What makes Mary’s take better is the contrast: tart raspberries, soft mango, sharp coulis, and that final crunch of pistachio. Most versions just plonk fruit on ice cream. This one layers like a trifle—so you get a proper mix in every spoonful.

Also: that raspberry coulis? It’s the real MVP. I tried skipping it once (lazy, I know)—huge mistake. The sauce binds it all together and stops it from tasting like leftover fruit salad.

INGREDIENTS + WHY THEY MATTER

• Fresh Raspberries (450g) – Use two-thirds for layering, the rest for sauce. I once tried frozen… and regretted it. Too mushy.
• Icing Sugar (2 tbsp) – Sweetens the coulis without overpowering it.
• Ripe Mango (1) – The riper, the better. Underripe mango turns the whole thing stringy and flat-tasting.
• Blueberries (150g) – Adds colour and pop. Not essential, but brilliant for texture.
• Vanilla Ice Cream (12 scoops) – I used shop-bought and homemade. Homemade wins, obviously, but only if you’ve got the time.
• Pistachios (25g) – Don’t skip these. Adds that much-needed crunch and salt-sweet contrast.

MAKING IT YOURS (WITHOUT RUINING IT)

• No mango? Swap for ripe peaches or nectarines. Canned will not cut it.
• Nut-free? Toasted oats or crushed meringue give a similar texture hit.
• Dairy-free? I tested with coconut-based ice cream—lush, but sweeter. Skip the extra sugar in the coulis if you go that route.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Fruit sank into mush	Used frozen or underripe fruit	Use ripe, fresh fruit only
Layers melted together	Took too long to assemble	Chill your glasses and prep coulis ahead
Ice cream overpowered the fruit	Used too much per layer	Stick to one scoop per layer max

HOW TO MAKE MARY BERRY’S RASPBERRY KNICKERBOCKER GLORY

1. Make the coulis first. Blitz 250g raspberries with icing sugar, strain out seeds. Chill it. (I do this the day before—less panic.)
2. Chill your glasses. Ten minutes in the freezer stops the first layer melting.
3. First layer: Mango, then blueberries, then a scoop of ice cream, drizzle of coulis, sprinkle of raspberries.
4. Repeat: Same layers again.
5. Top: A final swirl of coulis and those beautiful chopped pistachios.
6. Serve immediately—this is not a sit-around-and-chat dessert.

TIPS FROM MY KITCHEN

• I slice and chill the mango a few hours ahead. Much easier when it’s cold and firm.
• Use a piping bag for the coulis if you want neat layers. (I don’t always. Depends on the mood.)
• If your raspberries are a bit sour, add half a teaspoon more icing sugar to the coulis.

STORAGE + SERVING

• Don’t bother storing it—it doesn’t keep well. Make and serve straight away.
• Lovely with shortbread fingers or a cheeky pour of elderflower cordial on the side.
• If you must prep ahead, just make the coulis and chop the fruit—ice cream goes in last second.

FAQs – REAL ANSWERS FROM A REAL KITCHEN

Q: Can I use frozen fruit?
A: Please don’t. It turns to mush, especially the raspberries. This dessert lives or dies by the freshness.

Q: What’s the best store-bought vanilla ice cream for this?
A: I like Mackie’s or Jude’s. Go for something creamy, not icy.

Q: Can I make the coulis without a food processor?
A: Yes—mash the berries with a fork and push through a sieve. More effort, but it works.

Q: What if I don’t have sundae glasses?
A: Use anything tall and clear—wine glasses, jam jars, even tumblers. Just layer with care.

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