12 eggs - separated
1 pound powdered sugar
3 to 5 cups Rum (I use gold rum)
1 cup Apricot Brandy
2 quarts cream

Beat egg yolks until pale yellow. Add sugar and beat well. Slowly beat in 2 to 4 cups rum. Cover and let sit for 1 hour. Remove cover and add 1 more cup rum and 1 cup apricot brandy. Stir in 2 quarts cream. Cover and refrigerate for 3 hours. Beat egg whites until stiff but not dry. Fold beaten egg whites into the egg yolks/booze mixture. Sprinkle nutmeg on top and serve.