Bombardino
Steps
- Whip ¾ cup of cold heavy cream with 5 teaspoons of sugar until stiff and transfer to a piping bag.
- Warm 1 cup of egg liqueur in a saucepan over low heat for about 5 minutes. Add 90ml of brandy and remove from the heat.
- Pour into glasses until two-thirds full and pipe the whipped cream on top.
