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

Beat egg yolks until thick, gradually add sugar, beat until light. Add cream, beat until very well combined, slowly stir in liquor. Cover until well chilled. About 1 hour before serving, beat egg whites and confectioners' sugar; beat well until soft peaks are formed. Gently fold into mixture, refrigerate.