6 egg yolks
1 c. granulated sugar
2 qt. light cream (1/2 and 1/2)
1 pt. Cognac
1 c. light rum
6 egg whites
1/2 c. confectioners sugar

In large bowl, beat egg yolks until thick. Gradually add granulated sugar and beat until light. Add cream, beating until well mixed. Slowly stir in Cognac and rum. Refrigerate until well chilled (covered container).

About one hour before serving, beat egg whites until foamy. Gradually add confectioners sugar, beating well after each addition until soft peaks form when beater is slowly raised. Gently fold into egg yolk mixture. Refrigerate until ready to serve in covered container. Makes about 28 ounces.