1 egg white
300 ml double (heavy) cream
15 ml/1 tbsp brandy, rum or sherry
25 g/1 oz/2 tbsp light brown sugar
Method:
Whisk the egg white until stiff. Whip
the cream with the brandy, rum or sherry and sugar until thick but not
stiff. Fold the egg white into the cream mixture. Pour into a small
jug and serve.