Method

1. In a clean bowl, whisk the egg whites until stiff peaks form when the whisk is removed.

2. In a separate bowl, whisk the double cream and icing sugar until it forms soft peaks. Fold the whisked egg whites into the double cream mixture and spoon into a piping bag.

3. Pour the brandy into a glass serving dish, then pipe the syllabub mix on top of the brandy and serve.