12 eggs
2 c. sugar
1 c. bourbon whiskey
1 qt. whipping cream
2 tsp. grated nutmeg
Whip cream until stiff, adding 1/2 sugar, 1 tablespoon at a time. Break eggs and separate. Beat egg yolks, slowly add 1 cup sugar. Beat until sugar is dissolved and the mixture smooth. Whip egg whites to frothy peaks by adding 1/2 cup sugar, 1 tablespoon at a time. Mix yolks with bourbon and whipped cream. Fold in egg whites, sprinkle with nutmeg and serve.
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