The Christmas Tom & Jerry's we serve are a shot of rum, a shot of brandy, hot water and topping with a sprinkle of nutmeg. The batter as it is called is a bit more complicated so I am not sure you want to tackle it unless you have a Kitchenaid mixer (makes it easy) - you separate 6 egg whites and yolks, beat separately, keep beating as you s-l-o-w-l-y add the yolks into the stiff egg whites. Next, you add close to 2 lbs. powdered sugar slowly as you keep beating, add halfway a shot of rum and 1/4 tsp. baking soda. Add about 2 more lbs. of powdered sugar to stop when it is stiff and thick. Store tightly closed in the fridge. Good luck and hope you feel better (no thanks to us!) so you can enjoy the event tomorrow in Boulder, love, Phyllis
Just in case you want to go for it, here is a half version which would be more manageable with less to store but still take time:
Tom & Jerry Batter
Beat egg whites and yolks separately: 3 eggs
Add creamy yolk very slowly while beating stiff egg whites
Add little less than 2 pounds of powder sugar in all
Halfway add about 1/8 tsp. baking soda and half a shot of rum
Stop when thick and stiff.