12 eggs, separated
2 c. sugar
1 to 1 1/2 pt. bourbon
1 qt. whipping cream, whipped
Ground nutmeg

Beat egg yolks in bowl until thick and lemon colored. Gradually add sugar, beating well. Slowly stir in bourbon. Cover and chill at least 2 hours.

Beat egg whites until stiff. Fold in egg whites to mixture, then fold in whipped cream. Sprinkle with nutmeg.