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Separate the yolks from the whites in separate bowls With the egg whites whip them till they peak and set aside.
You can slightly thicken the cream and vanilla by whisking it just enough so it is thickened but still fluid, set aside.
With the yolks whip them until they thicken carefully over a simmering water. You don’t want to cook the egg yolks, just thicken them slightly.
Remove from heat and fold in the cream, and finally the egg whites, just before serving add the snapps if desired. Serve
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