Step 1

Whip cream until very thick and firm. Refrigerate until ready to use.

Step 2

To make butterscotch sauce, combine ingredients in a small saucepan and bring to the boil. Allow to simmer for 1-2 minutes until thick.

Step 3

Meanwhile, place eggs and caster sugar in the bowl of a stand mixer with the whisk attachment, or use hand-held beaters. Beat for 3 minutes until mixture is very pale and has tripled in size. With the motor running, pour in hot butterscotch sauce, and continue whisking for 5 minutes to cool the mixture. Refrigerate until cold.

Step 4

Fold whipped cream unto cold butterscotch mixture. Spoon into small glasses. Refrigerate for 1 hour to set. Sprinkle with a little brown sugar or drizzle with extra butterscotch sauce to serve.