Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Irish whiskey 2 tb Superfine sugar
2 tb Ginger marmalade 10 fl Heavy cream, chilled
1 x Rind of 1 lemon, grated 2 ea Egg whites

(If no store near you carries ginger marmalade, use an equivalent
amount of lemon marmalade mixed with 1/2 t ground ginger, or 1 T
fresh grated ginger.) Put the whiskey, marmalade, lemon 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, 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.

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