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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|Serving Size: 1 Serving (599g)|
|Recipe Makes: 28 Servings|
|Calories from Fat: 904 (76%)|
|Amt Per Serving||% DV|
|Total Fat 100.5g||134 %|
|Saturated Fat 60.5g||302 %|
|Monounsaturated Fat 30.2g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 676.4mg||208 %|
|Sodium 276.7mg||10 %|
|Potassium 687.5mg||18 %|
|Total Carbohydrate 42.3g||12 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 42.3g|
|Protein 22.2g||32 %|
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Calories per serving: 1195
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