Two ways with Brandy Baskets

10 minutes Serves 8


  • 1/2 cup cream
  • 1 cup thick plain yoghurt
  • 1 cup marshmallows, cut into halves
  • 2/3 cup strawberries
  • 2/3 cup blueberries
  • 2/3 cup raspberries, plus leave extra berries for garnish
  • 1 Tbsp icing sugar
  • Store-bought brandy baskets
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1. Whip the cream to form soft peaks. Fold through the yoghurt, marshmallows and 1 cup of chopped mixed berries. Refrigerate until needed or overnight.

2. In a food processor, blend the remaining berries and icing sugar. Strain through a sieve to remove the pips.

3. When ready to serve, softly fold the berry mixture in to the ambrosia mixture, then spoon into the brandy baskets. Garnish with extra berries.



½ cup lemon curd

¾ cup sour cream

8 fresh raspberries

Mint leaves to garnish

Store-bought brandy baskets

1. In a small bowl, combine the lemon curd and sour cream. Refrigerate until ready to serve.

2. To serve, fill each brandy basket with curd mixture and top with a raspberry and a small mint leaf.

Tip: For something different try placing the fillings into the freezer for two hours and serving in glasses like a semifreddo, then crumble some brandy snap basket over the top.