Knickerbocker Glory

Instructions

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1. 1 Remove container of ice cream from freezer. Set aside to soften until easily scoopable but not melted, about 10 to 15 minutes. Meanwhile, prepare the other components.
2. 2 In the bowl of a food processor or the jug of an immersion blender, combine 1/2 cup (70g) diced strawberries and 1 tablespoon powdered sugar. Purée until smooth, about 1 minute. Using a fine-mesh sieve set over a small bowl, strain purée, scraping and pressing with a flexible spatula to push mixture through as needed. Set aside.
3. 3 In the bowl of a stand mixer fitted with the whisk attachment, whip heavy cream and 1 teaspoon powdered sugar, if using, on medium-high speed until stiff peaks form, about 2 minutes. (Alternatively, place heavy cream in a medium bowl and, using a hand mixer, whip heavy cream and powdered sugar, if using, on medium-high speed until stiff peaks form, about 2 minutes.) Using a flexible spatula, transfer whipped cream to prepared piping bag and refrigerate until ready to use.
4. 4 Cover bottom of a parfait glass with 1 tablespoon strawberry purée. Add remaining 1/4 cup (35g) diced strawberries. Top with 1 scoop vanilla ice cream and drizzle with 1 tablespoon strawberry purée. Top with 1 more scoop vanilla ice cream and raspberries, using an iced tea–spoon to smooth ice cream and arrange fruit as needed. Top with 1 scoop vanilla ice cream and drizzle with remaining strawberry purée.
5. 5 Pipe whipped cream over the sundae and garnish with a fan wafer. Serve immediately with iced tea–spoon.