6 egg yolks
1 c. sugar
2 qts. light cream
1 pt. cognac
1 c. light rum
6 egg whites
1/2 c. confectioners' sugar

In a large bowl beat egg yolks until thick. Gradually add sugar, beating until light. Add cream, beat well. Slowly stir in liquor. Refrigerate until well chilled.

About 1 hour before serving beat egg whites until foamy, gradually add confectioners' sugar beating well after each addition. Continue beating until soft peaks form. Gently fold into egg yolk mixture. Refrigerate. Makes 28 (4 ounce) servings.