6 egg yolks
1 c granulated sugar
1 pt cognac
1 c light rum
2 qts light cream
6 egg whites
½ c confectioner’s sugar
In large bowl, beat egg yolks until thick. Gradually add granulated sugar, beating until light.
Slowly stir in cognac and rum. Add 1 ½ quarts of cream and about half the egg whites, beating until very well combined.
Beat remaining egg whites until foamy. Gradually add confectioner’s sugar, beating well after each addition. Continue beating until soft peaks form when beater is slowly raised.
Gently stir egg whites and remaining cream into egg-yolk mixture. Refrigerate, covered, until ready to serve.