Whisk the cream until stiff and stir in the brandy and castor sugar. Fold in the roughly broken meringue. Taste and add more sugar if necessary. Pour the mixture into a lightly oiled 1 pint pudding basin. Cover, seal and freeze.
To serve unwrap, unmould, place on serving dish. Thaw out in fridge for 15 mins and serve with berries in syrup.
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