Butternut Snap Tortoni

Ingredients (serves 6)

• 2 cups (500ml) thickened cream
• 2 eggwhites
• 2 tbs caster sugar
• 1/4 cup (60ml) brandy
• 100g Arnott's Butternut Snap Cookies, crushed, plus extra crushed biscuits to serve
• Fresh berries, to serve

Method

1. Place cream, eggwhites and sugar in the bowl of an electric mixer and beat for about 5-8 minutes until thick and fluffy. Fold in the brandy and the crushed biscuits. Divide the mixture among six 1-cup (250ml) dariole moulds or a 1.5-litre loaf pan. Freeze overnight. To serve, remove from the freezer and place in the fridge for 15 minutes to soften slightly, then turn out onto chilled plates and serve garnished with berries and with extra crushed biscuits.