1 1/2 cups sugar
3/4 cup rye
3/4 cup brandy
1/2 cup white rum
1 1/2 cups lightly whipped whipping cream
Separate egg whites from yolks. Keep yolks and beat whites until stiff. Gradually add half of sugar, set aside. Beat yolks until they appear thick and pale, fold in remaining half of sugar and stir in rye. Blend well. Gently fold in whites and add brandy and rum. Beat mixture well. Gently fold in lightly whipped whipping cream. Garnish with pinch of nutmeg.