READY IN: 40mins
44 cupsBourbon or 4 cupsrye whiskey
8 -12egg whites
1⁄4 teaspoonnutmeg, freshly grated
Beat 12 egg yolks until light in colour.
Gradually beat in the 1 pound confectioners sugar.
While beating, slowly add the two (2) cups of the chosen liquor.
Let mixture stand cover for 1 hour.
Continue beating and add the remaining 2 cups (or more) of the chosen liquor plus 2 quarts whipping cream and 1 cup peach brandy.
Refrigerate covered for 3 hours.
Beat 8 to 12 egg whites until stiff and then fold them lightly into the other ingredients.
Serve and sprinkle lightly with nutmeg.
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