Nectarine knickerbocker glory with meringue shards and raspberry sauce

Nici Wickes' nectarine knickerbocker glory recipe is so easy to throw together, and the textures and flavours ping and pow all over the place to create a dessert that just screams summer!

By Nici Wickes
  • 1 hr 30 mins cooking
  • Serves 4
  • Print


Meringue shards
  • 2 egg whites
  • pinch of salt
  • 1/2 cup caster sugar
Raspberry sauce
  • 250 gram fresh or frozen raspberries
  • 2 tablespoon caster sugar
  • 1 tablespoon lemon juice
Knickerbocker glory
  • 5 ripe nectarines, stones removed and flesh diced
  • 6 scoops quality vanilla ice cream
  • 300 millilitre cream, whipped to soft peaks
  • handful toasted, flaked almonds


  • 1
    To make the meringue shards, preheat oven to 120°C and line a baking tray with baking paper. Beat the egg whites and salt to stiff peaks, then gradually add in the sugar, beating until glossy. Spread the mixture evenly and thinly over the baking paper, smoothing with a spatula. Bake for 90 minutes or until dry, crisp and pale cream in colour. Cool in the oven, then peel off the baking paper and cut or break into long shards.
  • 2
    To make the raspberry sauce, whizz half the raspberries, sugar and lemon juice in a food processor until the sugar dissolves. Store in an airtight container.
  • 3
    To assemble the knickerbocker glory, layer the diced nectarines, leftover raspberries and raspberry sauce into glasses. Add a scoop of vanilla ice cream. Place the meringue shards down one side of the glass, then finish with the whipped cream, toasted almond flakes and a splash of sauce.


  • Serves 4-6.

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