Ingredients

142ml pot double cream
2 tbsp icing sugar
12 strawberries
4 left whole, rest chopped
4 nectarines
chopped into small chunks
4 scoops good-quality vanilla ice cream
4 scoops good-quality berry sorbet
(we like Bottlegreen English Summer sorbet)
For the macadamia brittle
sunflower oil
for greasing
50g caster sugar
50g macadamia nuts
toasted
For the strawberry sauce
350g strawberries
hulled
1 tbsp icing sugar

Method
step 1
Make the brittle: oil a baking sheet and set aside. Gently heat the caster sugar in a small, non-stick frying pan, stirring until dissolved. Add the nuts. When the sugar becomes a deep caramel, pour onto the baking sheet and leave until completely cold. Snap the brittle into pieces, then pulse in a food processor to coarse crumbs. Can be made up to a week ahead. Store in an airtight container.

step 2
For the sauce, whizz the strawberries in a food processor until smooth. Sieve into a bowl, then stir in the icing sugar. Set aside.

step 3
To assemble the sundaes, whip the cream with the icing sugar until it just holds its shape. In a tall glass, layer up the chopped fruit, brittle, ice cream, sorbet and sauce, finishing with swirls of cream, more brittle and the whole strawberries.