4 x tbs light brown sugar
4 x egg whites
Whisk
Gradually add 120ml whisky (a good malt Whisky)
Chill for 5 hours!
Whisk the remaining 4 egg whites
400ml of double cream - softly whipped
Beat / fold in the cream to whisky mixture
Gradually add in the egg white
Serve in a classy glass with a grating of nutmeg (to garnish)
Enjoy - I did!