Total Time
Prep 30 mins
Cook 0 mins

Taken from Weekend Paper and was delicious


  1. In large bowl, beat egg yolks until thick.
  2. Gradually add granulated sugar, beating until light.
  3. Slowly stir in cognac and rum.
  4. Add 1 1/2 quarts cream and about half the egg whites beating until very well combined.
  5. Beat remaining egg until foamy.
  6. Gradually add confectioner's sugar, beating well after each addition.
  7. Continue beating until soft peaks form when beater is slowly raised.
  8. Gently stir egg whites and remaining cream into egg-yolk mixture.
  9. Refrigerate, covered until ready to serve.