This recipe comes from one of the old cookbooks that belonged to Jim's older sister, Rita. He remembers the cookbook was nearly falling apart when he copied this recipe from it. He does not remember the name of the cookbook.
In large bowl, beat egg yolks until thick. Gradually add granulated sugar, beating until light.
Slowly stir in cognac and rum. Add 1-1/2 quarts cream (or half-and-half) and about half the egg whites, beating until very well combined.
Beat remaining egg whites until foamy. Gradually add confectioners sugar, beating well after each addition. Continue beating until soft peaks form when beater is slowly raised.
Gently stir egg whites and remaining cream into egg yolk mixture.
Refrigerate, covered, until ready to serve. Makes about 3-1/2 quarts.