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By Jeremy Round

Published 1988

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  • 18 eggs (size 2)
  • 3 oz plus 9 tablespoons caster su


Separate eggs. Beat whites with the 3 oz sugar until they hold soft, moist peaks. Put yolks in large serving bowl and beat with the other 9 tablespoons of sugar until creamy. Whisk in the bourbon and rum, then the cream.

Fold in the egg whites fairly thoroughly, but leaving a distinct, cream coloured, foamy layer. Sprinkle with nutmeg. Serve in big tumblers.

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