Recipe-Christmas

Filled with brandy cream, raspberries & pieces of brandy snap

Cook time: 1-2 hours, makes - 12 Ingredients -

• 3 large free range egg whites, at room temperature • 1heaped tsp cornflour • 1tbsp vinegar • 200g caster sugar • 150ml double or whipping cream • 1-2tbsp brandy • 100g raspberries (or other fruit of your choice) • 2-3 brandy snaps, broken up Method

1 Have ready at least two baking trays covered with non-stick baking parchment or tray liners. Preheat the oven to 170C/325F/gas Mark3. 2 Whisk the whites until stiff, then gently whisk in the cornflour and the vinegar. When stiff again whisk in half the sugar until the mixture is stiff and glossy. Now carefully fold in two thirds of the rest of the sugar slowly and gently to keep the volume and stiff texture. 3 Spoon the mixture into a large piping bag with wide star nozzle. Pipe about 12 nests keeping the sides as high as possible. 4 Place in preheated oven but reduce the heat immediately to 160C/300F/ gas Mark 2. Bake for at least one hour, reduce the heat if they are browning too much. 5 Leave them in the cooling oven if you like them slightly crisper. Leave to cool. 6 Whip the cream until softly peaky, then gradually beat in the brandy with remaining sugar to taste. Spoon a little into the base of each nest. Fill with raspberries and finish with pieces of brandy snap.

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