2 egg whites
1 1/2 c. ground hazelnuts
3/4 c. Drambuie or brandy
1 pt. heavy cream
2 tbsp. confectioners' sugar

Mix 2 tablespoons Drambuie with 1 cup of the chopped nuts. Reserve the other 1/2 cup of nuts dry. Beat the egg whites and cream. When starting to stiffen, add a little sugar and liquor at a time until very stiff. Now fold in the nuts that have the Drambuie over them.

In 6 individual dishes, pour about 1 teaspoon of leftover liquor and spoon or pipe the cream onto the dishes. If using a forcing bag, be sure you use a large open nozzle because of the nuts. A large star tube will be best. Now sprinkle the dry nuts over the top. Place in refrigerator until ready to serve. Serves 4-6.