Method
Finely crush the chocolate digestive biscuits and spread equally in the bottom of six sundae dishes. Whip together the cream, brandy, sugar and vanilla until stiff. Separately, whip the egg whites until they are also stiff and then fold into the cream mixture. Spoon equal quantities into the dishes over the biscuits. Chill and finally decorate with the toasted almonds and grated chocolate.

Thanks to
Julie Booth from the United Kingdom for submitting this Brandy Chocolate Crunch recipe.

Added on 08 February 2009.