LIght, supersweet and crunchy, these elegant retro biscuits are a great base for whipped cream, fruit and chocolate. They’re surprisingly easy to make with Mary Berry’s simple brandy snap recipes.
- 8 bought brandy snap baskets
- 200g/8oz Continental white chocolate
- 200ml/7floz double cream
- 200m/7fl oz full fat créme fraîche
- 200g/8oz fresh raspberries or strawberries and other mixed soft fruit
Melt white chocolate with the double cream together in a bowl over hot water (not boiling) until the chocolate just melts (do not allow to get too hot or it will become grainy and will not set firm when cold).
Set aside to cool.
Mix with the créme fraîche until smooth.
Pour into the brandy snap cases.
Top with the fruits to serve.