Yields: 1 gallonIngredients:

• 12 egg yolks
• 1 lb. confectioner’s sugar
• 2 c. dark rum, brandy, bourbon, or rye
• 2 to 4 cups of liquor
• 2 quarts whipping cream
• 1 cup peach brandy, if desired
• 8 to 12 egg whites

Step One Preparation Beat separately until light in color. 12 egg yolks Beat in gradually. 1 lb. confectioner’s sugar Add very slowly, beating constantly. 2 c. dark rum, brandy, bourbon, or rye. Let mixture stand covered for 1 hour to dispel the “eggy” taste. Step Two Preparation Add, beating constantly, 2 to 4 cups of liquor 2 quarts whipping cream 1 cup peach brandy, if desired Refrigerate covered for 3 hours. Beat until stiff but not dry 8 to 12 egg whites Fold egg whites lightly into the other ingredients. Serve sprinkled with fresh nutmeg and cinnamon to taste.

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