makes 20 ounces, enough for four or five small servings
Create superfine sugar from regular granulated, by giving it a whirr in your blender or food processor.
In small bowl, use a hand-held electric mixer to beat the egg whites to soft peaks, then set aside.
In medium bowl, use the hand-held electric mixer to beat the egg yolks and sugar on high speed until thick and light yellow, a couple minutes. Mix in the cream on low speed and decide how you want to handle the booze—let people add their own at serving time or mix in the alcohol from the get-go, your choice. Using a spatula, gently fold the egg whites into the egg yolk-sugar mixture. Transfer to glass jar and refrigerate until ready to serve. Enjoy within two days. At serving time, top each glass with a dusting of freshly grated nutmeg.