Irish Cream Gingersnaps

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Thoroughly mix the marmalade and ground ginger.
  • Put the whiskey, marmalade mix, lemon (or orange) rind and sugar in a bowl.
  • Stir well, then leave the mixture to stand for at least 15 minutes.
  • Stir the cream slowly into the whisky mixture until evenly blended, then beat with an electric or rotary beater until thick.
  • Beat the egg whites until stiff, and then fold into the cream mixture until well blended.
  • Spoon into 4 individual wine glasses or sundae dishes, then chill in the refrigerator for at least 30 minutes.
  • Serve chilled, with brandy snaps or ginger snaps (cookies).
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