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4 egg yolks
3/4 cup (175 mL) white sugar
1 1/2 cups (375 mL) whole milk
3 cups (750 mL) heavy cream
1 tsp (5 mL) vanilla
1/2 cup (125 mL) Baileys cream liquor (optional)
4 egg whites, stiffly beaten
1/8 tsp (0.5 mL) cream of tartar


In a large bowl, whisk egg yolks until thick. Slowly whisk in sugar; mix until well incorporated. Stir in milk, cream, vanilla and Baileys. Refrigerate for a minimum of 3 hours.

Before serving, beat egg whites with cream of tartar until stiff peaks form. Gently fold egg whites into the chilled cream mixture. Serve topped with a pinch of cinnamon.

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