Irish Whiskey and Ginger Cream - Irish whiskey

Method

• (If no store near you carries ginger marmalade, use an equivalent amount of lemon marmalade mixed with 1/2 teaspoon ground ginger, or 1 tablespoon fresh grated ginger.)
• Put the whiskey, marmalade, lemon rind and sugar in a bowl.
• Stir well, then leave the mixture to stand for at least 15 minutes.
• Stir the cream slowly into the whisky mixture until evenly blended, then beat with an electric or rotary beater until thick.
• Beat the egg whites until stiff, then fold into the cream mixture until well blended.
• Spoon into 4 individual wine glasses or sundae dishes, then chill in the refrigerator for at least 30 minutes.
• Serve chilled, with brandy snaps or ginger snaps.