150ml/5fl oz sieved raspberry purée (you could also use strawberry)
2-3 tbsp coffee essence
100²µ/3½´Ç³ú caster sugar
100²µ/3½´Ç³ú raisins soaked in 4 tbsp rum for 2 hours
100²µ/3½´Ç³ú stem ginger, chopped, plus 4 tbsp syrup from the jar
1 tsp vanilla extract
300³¾±ô/½±è¾±²Ô³Ù double cream
4 free-range eggs, separated
2 tbsp brandy