12 lg. eggs, separated
3/4 c. sugar
1 c. brandy, Cognac or Bourbon (your choice)
1 qt. heavy cream, whipped

In large mixing bowl, beat the egg yolks until fluffy. Add the sugar, beat until thickened and pale. Add the liquor, beat well.

In another mixing bowl, beat the egg whites until stiff, but not dry. Fold in cream. Fold in egg yolk mixture.

Recipe may be cut in half. Serve with a spoon. Will keep for hours in refrigerator or in a bowl placed in cracked ice. Serves about 30.