Ingredients

• 5 well-beaten egg yolks
• 1.5 cups - sugar
• 1.5 cups - milk
• 1/3 cup - rum
• 2 tsp - lemon juice
• 2 cups - cream
• 1 tbsp - sugar
• 5 egg whites
• 1.5 tsp - cream or tartar
• 1.5 cups - sugar
• 1.5 cups - chopped cashew nuts
• candied cherries and pistachio nuts (reserve a few for decoration).

How to Make Nesselrode Mousse

• Mix the egg yolks together with sugar and milk till thick.
• Cook over low heat, stirring with a wooden spoon, till thick. Cool.
• Add rum, lemon juice, cream and sugar till thick and frothy.
• Combine the cream and egg yolk mixture. Keep chilled.
• Beat the egg whites with cream of tartar till stiff.
• Add sugar, gradually beating well till stiff and glossy.
• Add chopped cashew nuts and candied cherries to the cream mixture.
• Pour the cream on the egg whites, folding it in gently.
• Serve in small glasses or ice-cream cups. Chill for 4 hours.
• Decorate with ground pistachio nuts.