Irish Cream Gingersnaps

• 2 tablespoons Irish whiskey
• 2 tablespoons lemon marmalade or 2 tablespoons orange marmalade
• 1 lemons, zest of or 1 orange, zest of, if using orange marmalade
• 1/2 teaspoon ground ginger
• 2 tablespoons caster sugar (superfine sugar, but granulated is an OK substitute)
• 10 fluid ounces heavy cream, well chilled
• 2 egg whites

1. Thoroughly mix the marmalade and ground ginger.
2. Put the whiskey, marmalade mix, lemon (or orange) rind and sugar in a bowl.
3. Stir well, then leave the mixture to stand for at least 15 minutes.
4. Stir the cream slowly into the whisky mixture until evenly blended, then beat with an electric or rotary beater until thick.
5. Beat the egg whites until stiff, and then fold into the cream mixture until well blended.
6. Spoon into 4 individual wine glasses or sundae dishes, then chill in the refrigerator for at least 30 minutes.
7. Serve chilled, with brandy snaps or ginger snaps (cookies).

irish whiskey, lemon marmalade, lemons, ground ginger, caster sugar, heavy cream, egg whites

Taken from www.food.com/recipe/irish-cream-gingersnaps-22051 (may not work)