Method
1. Prepare the Ingredientso Chill your sundae glasses in the freezer.
o In a bowl, combine the chopped strawberries with caster sugar, balsamic vinegar, and cherry syrup. Let sit for 10 minutes to enhance the flavours.
2. Whip the Cream
o In a separate bowl, whisk the double cream with icing sugar and vanilla extract until soft peaks form.
3. Assemble the Sundae
o Stir the chopped basil into the strawberry mixture.
o Spoon a layer of the strawberries into each chilled glass.
o Add a scoop of vanilla ice cream, pressing down gently.
o Crumble meringue over the ice cream.
o Add a dollop of whipped cream.
o Repeat the layers until the glass is full.
4. Finish & Serve
o Top with a final swirl of whipped cream.
o Garnish with Opies Stemmed Maraschino Cherries, toasted desiccated coconut, and an ice cream wafer.
Ingredients
• 1 shop-bought meringue
• 10 fresh strawberries, roughly chopped
• 3 basil leaves, finely chopped
• 1 tsp caster sugar
• 1 tsp balsamic vinegar
• 4 scoops vanilla ice cream
• 100ml double cream
• ½ tsp vanilla extract
• 1 tsp icing sugar
• Opies Stemmed Maraschino Cherries, syrup reserved (for garnish)
• Desiccated coconut, lightly toasted
• Ice cream wafer
