Knickerbocker Glory with Cherries and Chocolate

Soak new season fresh cherries in kirsch and layer with ice cream, jelly, chocolate sauce and muffins for a Black Forest-inspired dessert.


  • 135g pack Rowntrees Blackcurrant Flavour Jelly
  • 450g fresh cherries, washed
  • 4 tbsp kirsch
  • 500ml Waitrose Vanilla Ice Cream
  • 2 Waitrose Double Chocolate Muffins, roughly chopped
  • 4 tbsp Rowse Luxury Dark Chocolate Sauce
  • 142ml pot Waitrose Double Cream


  1. Make the jelly following the pack instructions, then pour into a shallow baking dish and refrigerate for 2 hours or until set.
  2. Set 4 cherries aside leaving the stalks intact, then halve and stone the remainder. Place in a bowl and pour the kirsch over, if using. Leave to soak while the jelly sets.
  3. Once the jelly is set, cut into cubes of approximately 1.5cm and turn out of the dish. Take four tall sundae glasses and place a few of the cherries in the bottom of each one. Spoon the kirsch over and add 2 small scoops of ice cream to each.
  4. Divide the muffin pieces between the 4 glasses and pour 2 tbsp of chocolate sauce over each dessert, then spoon a layer of jelly over. Repeat the layers of cherries, ice cream and jelly, then finish with a layer of cherries.
  5. Whip the cream to form soft peaks and top each glass with a swirl of cream. Decorate with the reserved cherries and, if you prefer, sprinkle with roasted, chopped hazelnuts. Serve immediately with a long spoon.
  • Preparation time: 10 mins plus 2 hours setting time for the jelly
  • Total time: 10 mins plus 2 hours setting time for the jelly 60 minutes 60 minutes 10 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2849.304kJ
Fat 40.4g
Saturated Fat 18.3g
Salt 0.5g

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3 stars

Average user rating Based on 9 ratings

This recipe was first published in Tue Jun 01 01:00:00 BST 2004.