• Slice the Swiss roll thinly and use to line the base and sides of a 900 ml (1 1/2 pint) pudding basin. Carefully spoon over the brandy.
• In a bowl, mix together the yogurt and raspberries. Whip the cream until thick and fold into the yogurt mixture. Pour over the Swiss roll and freeze for 2 hours or until firm.
• Dip the basin briefly in warm water to help turn out the pudding. Decorate with piped whipped cream and serve immediately.

Freezer Tip

• Pipe swirls of whipped cream on to a cling film lined baking tray. Open freeze, pack carefully in rigid containers and use from frozen to decorate cakes or puddings.