Irish Cream Gingersnaps

1. 1

   Thoroughly mix the marmalade and ground ginger.

2. 2

   Put the whiskey, marmalade mix, lemon (or orange) rind and sugar in a bowl.

3. 3

   Stir well, then leave the mixture to stand for at least 15 minutes.

4. 4

   Stir the cream slowly into the whisky mixture until evenly blended, then beat with an electric or rotary beater until thick.

5. 5

   Beat the egg whites until stiff, and then fold into the cream mixture until well blended.

6. 6

   Spoon into 4 individual wine glasses or sundae dishes, then chill in the refrigerator for at least 30 minutes.

7. 7

   Serve chilled, with brandy snaps or ginger snaps (cookies).

* Per serving · 4 servings · Values may vary.

No additional tips available.