60 Eggs, separated
4 c Cognac or bourbon
2 c Sugar, or to taste
1 c Dark rum
1 ts Salt
1 ts Vanilla
4 c Heavy cream, whipped
Nutmeg Beat the egg yolks until light. Beating contantly, slowly add the cognac or bourbon. Dissolve the sugar in the rum and stir into egg yolk mixture. Add the salt and vanilla. Stir in the whipped cream. Beat the egg whites until stiff but not dry and fold in. Sprinkle with nutmeg.