The Holberton’s famously delicious brandy cream

Serve this brandy cream with a Christmas pudding or fresh berries and mangos.


One egg (at room temperature)
½ cup raw caster sugar
300mls whipping (or thickened) cream
3-4 tablespoons brandy (more if you wish)


Separate egg and beat egg white until stiff. Add sugar and beat until nice and glossy. Add egg yolk and beat to combine.

Whip your cream until soft peaks form and fold whipped cream into your egg and sugar mixture. Once combined, fold through the brandy.