The nostalgic knickerbocker glory is believed to have first made it’s appearance in London within the early 1920s. The name ‘knickerbocker’ comes from the surname of Dutch settlers in New York, which became a nickname for European-Americans and their distinctive rolled up trousers.
The classic dessert is known for it’s gloriously thick layers of cream, fruit and meringue / cake pieces in a large conical glass. Served with a long spoon, it’s a recipe that has been loved and treasured for many years!
We created this sweet dish to replicate the the Coronation of The King and The Queen Consort, with vivid colours of red, white and blue. We do this through adding delicious pieces of red velvet cake which are mixed with thick cream cheese and topped with fresh fruits of raspberries and blueberries.
- To make the cream cheese yoghurt firstly beat together the soften butter in a stand mixer until smooth.
- Then in batches add the icing sugar and beat in until light and fluffy.
- Carefully fold in the cream cheese, Greek yoghurt, and a pinch of Maldon Salt until smooth.
- To assemble the sundae, you want to layer up the red velvet cake pieces, raspberries, blueberries and cream cheese mixture into a tall sundae glass. Keep adding layers as you fill the glass so you can see the alternatively red, blue, and white colours.
- When you have reached the top, finish the sundae with a scoop of vanilla ice cream, a drizzle of strawberry syrup and some final raspberries and blueberries.
- Serve immediately
