meringues, roughly crushed
1Whip the cream together with the icing sugar, brandy and vanilla.
2Add the raspberries crushing some of them as they go in along with the meringues.
3Mix lightly and put into a round pudding dish lined with plenty of cling film that is well overlapping the sides (don't worry if it isn't neat) and freeze overnight.
4Remove from freezer at least 15 minutes before serving.
5Turn out onto a plate and remove the cling film (quickly dip bowl into hot water and dry off before inverting if you're having trouble getting the bomb out of the dish)
6Wish you doubled the recipe.