Step 1

Lightly toast the flaked/slivered almonds in a dry frying pan/skillet until golden. Stir them often and take care not to burn them. Set aside until needed.

Step 2

Remove the ice cream from the freezer at this point so that it is easily scoopable. Whisk the cream with the icing/confectioners’ sugar and vanilla using a hand-held electric whisk until soft peaks form. Set aside.

Step 3

Heat the jam/jelly over a low heat in a saucepan or put it in a bowl and give a few short blasts in the microwave until just hot.

Step 4

Split half of the hot jam/jelly between the four serving glasses, then add one crushed meringue to each glass. Add a spoonful of whipped vanilla cream to each, then divide the ice cream between the glasses, too. Finish with the remaining whipped cream, then the rest of the jam/jelly – and top with the toasted flaked/slivered almonds. Serve immediately.