Instructions: Combine butter, sugar, corn syrup, and molasses in a medium saucepan. Heat mixture over medium heat just until butter is melted. Combine flour, ginger and nutmeg in a small bowl. Stir this mixture into the butter mixture. Stir in the brandy. Drop the mixture by teaspoonfuls 6 inches apart on greased cookie sheets. Bake at 350F 8 to 10 minutes. Let cool for 30 seconds. Ease cookies off the cookie sheets with a spatula; then immediately roll loosely around a 6-inch tapered metal tube with the upper surface of each brandy snap on the outside. Cool on wire racks. Shortly before serving, whip cream, add sugar, and mix well. Using a pastry bag fined with a star tip, fill the cavity in the rolled brandy snap from each end.

Note: If brandy snaps begin to harden before they are rolled, return them to the oven for 30 seconds to soften them.

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