½ lb Milk Coffee biscuits (coarsely broken up) and enough milk to lightly soak

3 eggs (beat yolks separately. Whites until stiff)

4 oz icing sugar

4 oz butter

6 oz milk chocolate (or 2 oz cocoa, milk and sugar)

¼ lb cashew nuts chopped and a few strips for garnishing

1 tsp vanilla essence

½ wine glass brandy

Combine cocoa, milk and sugar over low heat. Take off heat and add beaten yolks stir, return to low heat and cook for a few minutes till the custard is of the right consistency.

Beat sugar and butter until creamy

Mix in chocolate mixture

Fold in stiffly beaten whites

Add brandy/rum and vanilla essence

Grease bowl lightly, and arrange lightly soaked biscuits in layers with the cashew nuts and cream. Top off with a layer of chopped nuts.

Set in refrigerator for 24 hours or till set.