Title: Irish whiskey and ginger cream
 Categories: Desserts, Irish
      Yield: 4 Servings
 
      2 tb Irish whiskey
      2 tb Ginger marmalade
      1 x  Rind of 1 lemon, grated
      2 tb Superfine sugar
     10 fl Heavy cream, chilled
      2 ea 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.