Knickerbocker Glory

1. Soak the glacé cherries in the vodka.

2. Make the jelly according to the instructions on the packet.

3. Cut up the fruit into small pieces and mix together in a bowl, stir in the orange juice and Cointreau and leave in the fridge.

4. Make a raspberry or strawberry coulis: blend the fruit and sugar in a liquidiser or food processor until smooth, then add 125ml water, bring to the boil in a saucepan, bubble gently for a couple of minutes until glossy, and leave to cool.

Before eating:

1. Take the ice-cream out of the freezer to soften.

2. Whisk the double cream until it thickens.

3. Grate the chocolate on to a chilled plate.

4. Break up the meringues or biscuits into small pieces.

5. Make 2 cups of strong, black coffee and pour into a jug.

6. Put all the ingredients on the table.

To eat:

In a glass, make layers of ice-cream, jelly, fruit salad, and meringue or biscuit. Pour coffee or fruit coulis over the top. Decorate with whipped cream, cherries or grated chocolate.

Variations:

Make a minimalist version in a shot-glass, or go over the top with a tall tumbler, long spoon and cocktail umbrella.