4 large eggs, separated
1-1/3 cup (151 g) powdered sugar
2/3 cup (143 g) bourbon (our preference but it’s also good with dark rum, brandy or rye)
2-1/2 cup (600 g) heavy whipping cream
Garnish: freshly grated nutmeg

Separate the eggs and set aside the egg whites in the fridge, covered.

Beat the egg yolks in a stand mixer until light in color. Add the powdered sugar and mix on low until incorporated. Slowly drizzle in the bourbon (or alcohol of choice).

Cover and let the mixture stand at room temperature for one hour.

Add the whipping cream (or half and half if you prefer), mix until fully incorporated, cover and refrigerate for three hours.

When you’re ready to serve, beat the egg whites until stiff, but not dry. Fold them lightly into the other ingredients.

Sprinkle with freshly grated nutmeg.

Stores well covered in the fridge for up to two days.

Recipe credit: Fredrick Branchflower