Method

1. Crumble a biscuit into the bottom of each of four sundae glasses.

2. Drizzle over one tablespoon of sweet vermouth into each glass.

3. Pour the cream into a bowl and add the icing sugar.

4. Whisk the cream until soft peaks form.

5. Fold in the remaining sweet vermouth.

6. Add the lemon curd and lightly fold through, leaving a marbled effect.

7. Spoon the cream mixture into each of the glasses.

8. Top with the flaked almonds and a sprig of mint.

9. Serve chilled.