Categories: Desserts 
      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.