Base
3 cups cornflake crumbs
1/3 cup softened butter
3 Tbsp Chelsea White Sugar

Filling
1 1/2 Tbsp gelatine
3 eggs, seperated
2 tsp brandy essence or 2 caps brandy
1/4 cup cold water
300ml cream
1 cup Chelsea White Sugar

Base
Mix all ingredients together and line a pie dish or springform tin.

Topping
Mix the gelatine with the water and dissolve over boiling water. Beat the egg whites till stiff and add the sugar gradually.
Beat the cream until stiff. Beat the egg yolks till lemon coloured and add essence.
Fold all ingredients together and pour over the base.
Set in the fridge.