|Whipping cream||250 Milliliter (1 Cup)|
|Meringue nest||1 (Or 1 9 Inch Basket)|
|Fresh fruit||1 Pound (450 Gram Weight After Preparation)|
Whip the cream until thick.
Beat in the Cointreau and brandy and beat until stiff.
Spread the cream on the base of the meringue basket.
Cut large fruit into cubes, remove pits and seeds.
Toss the fruit in the sugar and pile decor-atively on top of the cream.