Falalalala — such a festive yet easy dessert!
Makes: 1.5 litres
INGREDIENTS
2⅓ cups (580ml) cream
397-gram can sweetened condensed milk
½ teaspoon each freshly grated nutmeg, ground cinnamon and ground ginger
pinch ground cloves
30ml brandy
100 grams meringues, crumbled into chunks
¾ cup (95 grams) slivered almonds, toasted
METHOD
Whip the cream until it forms medium soft peaks, then whip in the condensed milk until thick. Whip in the spices and brandy. Stir in three-quarters of the meringues and almonds and transfer the mixture into a 1.5 litre-capacity container. Top with the remaining meringues and almonds and freeze for 5 hours or up to two weeks.
COOK’S NOTE: Serve this with store-bought caramel sauce — heat it with 1 tablespoon brandy if desired.
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