2 tb Irish whiskey
2 tb Ginger marmalade
Rind of 1 lemon, grated
2 tb Superfine sugar
10 fl Heavy cream, chilled
2    Egg whites

(If no store near you carries ginger marmalade, use an equivalent amount
of lemon marmalade mixed with 1/2 t ground ginger, or 1 T 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.