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