6 eggs, separated
4 tablespoons granulated sugar
1 quart cranberry juice
2 cups heavy whipping cream
Dash of ground nutmeg
Beat egg yolks until lemon colored.
Add 2 tablespoons of sugar and beat for 5 minutes more. Set aside.
Beat whites until soft peaks form.
Gradually add remaining 2 tablespoons of sugar to the whites. Beat until stiff and glossy.
Fold whites into yolk mixture.
Stir in cold juice and cream.
Sprinkle with nutmeg.