Beat egg whites and add sugar until stiff peaks form. In another bowl, whip cream until stiff peaks form. Fold cream into egg white mixture. Add brandy and mix until well combined.
Line a loaf tin (or any container that you like) with tinfoil. Pour mixture into tin and freeze.
Remove from freezer ½ hour before serving.
Winner April 2011 Woodland Favourite Recipe Competition. Kindly shared by Dianne Russell of Dunedin: “This recipe has been passed down through our family’s generations and is perfect for the festive Christmas period. It’s delightful with Christmas pudding.”