Knickerbocker glory 100

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Adam Byatt's wonderfully decadent knickerbocker glory recipe is laced with both nostalgic and contemporary touches. Byatt recommends adding Griottine cherries soaked in kirsch or apricot brandy to make this dessert even more triumphant.

First published in 2015




Knickerbocker Glory

To decorate (optional)


Put 4 glasses into the freezer and leave them for several hours so that they get ice cold before using
Split the vanilla pod in half lengthways and scrape out the seeds. Crush half of the amaretto biscuits
  • 1 vanilla pod
  • 4 amaretto biscuits
Pour a shot of alcohol into the bottom of each glass and stir in the seeds from the vanilla pod. Cover with a cinnamon wafer to allow everything else to sit above it
  • 180ml of Amaretto, or Cognac
  • 4 cinnamon wafers
Spoon a layer of ice cream into each glass and top with a whole amaretto biscuit, then follow with alternating layers of ice cream, chocolate sauce and crushed amaretti biscuits until the glasses are full
Just prior to serving, pour hot espresso to taste over the knickerbocker glories and top with cinnamon wafers, split vanilla pods, coffee beans and star anise, or as you prefer
First published in 2015

Adam Byatt is a creative and accomplished Michelin-starred chef with a passion for British food. Starting his career aged sixteen, Adam has earned a reputation for honest cooking designed to showcase the very best local produce

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