Recipe from

Oxmoor House


12 eggs, separated
1 cup sugar
1 cup milk
1 cup bourbon
1 cup cognac
1/2 teaspoon salt
6 cups whipping cream, whipped
Ground nutmeg


Combine egg yolks, sugar, and milk, beating until thick and frothy. Gradually stir in bourbon and cognac. Chill several hours.

Combine egg whites (at room temperature) and salt, beating until stiff peaks form. Gently fold whites and whipped cream into egg yolk mixture. Chill at least 1 hour. Sprinkle with nutmeg before serving.