Gino D'Acampo recipe Summer fruit champagne sundae with shortbread
Gino D'Acampo
Gino D'Acampo
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 85 g caster sugar
  • 170 g butter
  • 400 g tin of condensed milk
  • 55 g corn flour
  • 200 g plain flour
  • 300 g mixed summer fruits….fresh or frozen work
  • 200 ml champagne or other sparking wine
  • 2-3 tbsp sugar
  • 1 passion fruit
  • 2. For the shortbread biscuits preheat the oven to 150
  • 3. Mix all the ingredients together to form a crumbly paste.
  • 3 mm thin and cut out biscuits small enough that they will fit into the serving glass or bowl you are using. Bake for 35 to 40 minutes until the shortbread is cooked through but only has a very light colour. Cool on a wire rack
  • 5. To make the sauce, simmer the fruits and sugar until it goes thick and jammy. This will take 10
  • 6. To serve, alternate scoops of frozen yoghurt with the fruit and finish with the fruit and champagne sauce, decorate with the shortcake or other biscuits, you can even crumble to biscuits over the top and serve immediately



Log in or Register to write a comment.