Warm the whisky, ginger wine, marmalade,
lemon rind and juice and the sugar in a pan until the marmalade and
sugar have melted. Leave to cool. Whip the cream until softly peaking,
then whisk in the cooled whisky mixture until thick. Whisk the egg
whites until stiff and fold into the cream mixture with a metal spoon.
Turn into six serving dishes and chill for 1 hour. Serve with