Brandy Snaps with Ice Cream and Fruit

Method 

1. Pour cream into a bowl with 2 tbsp of icing sugar and whip until soft peaks form
2. Add 8 raspberries and whip until stiff
3. Place raspberry cream into a piping bag and pipe into Brandy Snaps from each end
4. Arrange Brandy Snaps onto serving plate and decorate with leftover raspberries
5. Using a vegetable peeler, peel the Moser Roth White Chocolate over the Brandy Snaps to create white chocolate curls
6. Serve immediately

*The Cake Stall Brandy Snaps comes with 2 disposable piping bags