12 eggs (separated)
12 tbsp. sugar
3/4 c. bourbon
3/4 c. brandy
1/2 c. rum (optional)
1 qt. whipping cream, whipped
1 tbsp. powdered sugar
Ground nutmeg

Beat egg yolks until thick and lemon colored, slowly add 8 tablespoons sugar, beating constantly. Add bourbon, brandy and rum, beating until mixture is smooth. Whip egg whites until stiff but not dry, adding 4 tablespoons sugar, a small amount at a time.

Gently fold egg mixture and beaten egg whites together. Fold in whipped cream, to which 1 tablespoon of powdered sugar has been added. Chill 1 hour. Serves 20 to 25. Sprinkle with nutmeg.