Strawberry trifle knickerbocker glory

The day before you want to serve the knickerbocker glories, make the ice cream. Put a 1.5-2-litre container in the freezer to chill. Whisk the milk powder and milk together to make a smooth paste, then set aside. Combine the condensed milk and evaporated milk and chill for about 30 minutes (this makes whipping easier).

Put the frozen strawberries, caster sugar, lemon zest and juice into a pan and set over a medium heat for 10-15 minutes, stirring occasionally, until gently simmering, the sugar has dissolved and the strawberries have defrosted but are still as whole as possible. Remove from the heat and strain through a sieve over a bowl. Pour 360ml of the liquid into a pan and pour the remaining juice (about 200ml) into a jug. Set aside the fruit and juice to cool. When the strawberries have cooled to room temperature, set aside 100g of them. Crush the remaining berries with a fork.

Use a stand mixer or electric hand mixer to whip the extra thick cream on a medium speed until you reach stiff peaks – this won’t take long, so be careful not to overwhip. Add the cold condensed milk mixture and whip back up to soft peaks, then add the milk powder paste and whisk back to soft peaks once more. Fold through the salt and gently fold the crushed strawberries through, then scrape into the chilled container and freeze overnight. Add the remaining cooled whole strawberries to the jug with the leftover 200ml juice; whizz with a hand blender to make a smooth coulis, then cover and chill until needed.

Submerge the gelatine sheets in cold water one by one. Leave to soak for about 5 minutes. Meanwhile, gently heat the 360ml strawberry liquid in the pan until just starting to steam, then remove from the heat. Squeeze out the water from the gelatine sheets, then add to the warmed strawberry liquid, stirring until fully melted. Add 440ml Moscatel, then stir again to combine. Strain the jelly mix through a sieve into a jug.

Take two containers. In the first, arrange the trifle sponges flat on the bottom and pour half the jelly mix evenly over the sponges while still warm so that they soak up the liquid. Pour the remaining jelly into the second container. Once cool, transfer both to the fridge, then leave to set for at least 4 hours (up to overnight).

About 30 minutes before you want to serve, toss the fresh strawberries in 50ml Moscatel and set aside to macerate. Remove the ice cream from the freezer about 15-20 minutes before serving. To assemble, cut each jelly-soaked trifle sponge into six pieces. Arrange a layer of macerated strawberries in 8 x 350-400ml glasses, followed by some sponge pieces, a very generous spoonful of custard, a drizzle of coulis, a scoop of jelly and a scoop of ice cream. Finish with a squirt of cream, a few fresh strawberries and a scattering of toasted flaked almonds.