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4 ounces bourbon
4 ounces brandy
4 ounces Tia Maria
1 dozen eggs, separated
1/2 pound confectioners' sugar
1 quart whipping cream
1 quart half-and-half
Grated nutmeg, as needed
Add bourbon, brandy and Tia Maria to egg yolks.
Add confectioners' sugar and beat thoroughly.
Refrigerate for at least 24 hours.
When yolk mixture is ready, whip the whipping cream until thick but not stiff, and add half and half.
Add yolk mixture and mix.
Whip egg whites and add; mix thoroughly.
Serve with nutmeg sprinkled on top.