24 eggs, separated
2 qts. whipping cream, whipped with 6 tsp. sugar
1 c. plus 2 tbsp. sugar
Grated nutmeg

Beat egg yolks for 20 minutes or until light and a lemon color. Fold cream into yolk mixture. Whip egg whites until mixture loses gloss. Add sugar, one tablespoon at a time. Beat for about 10 minutes. After all sugar has been added, fold into egg mixture. Blend until smooth. Garnish with nutmeg. Yield: 25 servings.