- 12 eggs, seperated
- 1 C. Sugar
- 2 C. sherry
- 1/4 C. brandy
- 5 C. half & half
- 1 C. heavy sweet cream, whipped
- Dash of nutmeg
- Beat yolks with 1/2 cup of Sugar until thick. Add sherry, brandy, and half & half, and beat together.
- In a large bowl, beat egg whites and add 1/2 cup Sugar as whites thicken. When whitews are stiffly beaten add to egg yolk mixture along with whipped cream.
- Use a rubber spatula and fold together, gently, but thoroughly. Serve from a well-chilled punch bowl, set in ice.
- Sprinkle with nutmeg.
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