1.Place egg yolks, sugar and milk in large heatproof bowl over a saucepan of simmering water (don’t allow water to touch base of bowl). Whisk about 15 minutes or until mixture lightly coats the back of a metal spoon. Remove from heat, stir in brandy, cover; refrigerate 1 hour.
2.Beat cream in small bowl until soft peaks form; fold into liqueur mixture.
3.Beat egg whites in small bowl with electric mixer until soft peaks form; gently fold into liqueur mixture, in two batches.
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