Food and Prop Styling Goldie Stern
Photography Felicia Perretti

A friend in Switzerland gave me this recipe. I started playing around with it, and decided to add some whiskey for an extra kick. Enjoy!

SERVES 8–10

• 3 bars good-quality white chocolate (about 10½ oz or 300 g)
• 2 eggs, lightly beaten
• 2 cups heavy cream
• ¼ cup Irish cream whiskey

Place chocolate in a glass bowl over a simmering pot. Allow to melt, stirring continuously until it’s very smooth. Allow to cool slightly and mix in the eggs.

Combine the heavy cream and Irish whiskey and beat to soft peaks. Fold the chocolate and eggs into the whipped cream.

Refrigerate for 2 hours until it sets.

(Originally featured in Family Table, Issue 793)