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1. In large bowl, beat egg yolks until thick. 2. Gradually add sugar, beating until light. 3. Add cream, beating until very well combined. Slowly stir in cognac and rum. refrigerate, covered until well chilled. 4. About one hour before serving, beat egg whites until foamy. 5. Gradually add confectioners sugar, beating well after each addition; continue beating until soft peaks form when beater is slowly raised. 6. Gently fold into egg yolk mixture. 7. Refrigerate, covered, until serving time. Makes about 28 (4 oz.) servings. Recipe by: McCalls Posted to recipelu-digest Volume 01 Number 370 by "Diane Geary"
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