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Ingredients - 6 large eggs
freshly ground nutmeg
1 cup powdered sugar
750 ml dark rum
4 cups whipping cream
1/2 cup apricot brandy
Separate eggs and refrigerate the whites. Beat ylks until light in color. Gradually beat in sugar, then slowly beat in 1 cup of rum. Let stand covered for atleast 1 hr. Add rest of liquor, cream, and peack brandy, beating constantly. Refrigerate, covered, for 3 hours. Beat egg whites until stiff, fold in. Serve sprinkled with nutmeg. Serve in a punch bowl or another medium sized bowl.
Punches
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