Recipe: Tom and Jerry with Marshmallow Creme

Hi,
I hope this is close to what you remember!

After trying several other batters we have determined this one is the best - the marshmallow creme is what makes it. The batter will last for several days. Some separation will happen but you can mix it up, and it will be fine.

TOM AND JERRY BATTER
Makes 3 cups (approx.)

6 eggs, separated*
1/2 teaspoon cream of tartar
1 lb powdered sugar
1 (7 ounce) jar marshmallow creme
hot water
rum
brandy
nutmeg

Separate the 6 eggs. Beat the egg whites with cream of tartar until stiff. Mix in the powdered sugar and set aside.

Beat egg yolks until thick and light colored. Stir in the marshmallow creme with a wooden spoon. Fold egg white mixture into egg yolks. Refrigerate all leftovers.

To make a Tom & Jerry:
Boil water. Spoon several heaping tablespoons of batter into a mug. Pour in a shot of R&B (rum/brandy mix) or about 1/2 a shot each of rum and brandy (or whatever amount you care for). Pour hot water into the mug until full. The batter will rise to the top. Sprinkle with nutmeg.

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*A Note from Betsy at Recipelink:

Cooking Egg Whites for Use in Recipes
Cooking egg whites before use in all recipes is recommended for full safety. The following method can be used with any number of whites and works for chilled desserts as well as Seven-Minute Frosting, Royal Icing and other frosting recipes calling for raw egg whites.

In a heavy saucepan, the top of a double boiler or a metal bowl placed over water in a saucepan, stir together the egg whites and sugar from the recipe (at least 2 tablespoons sugar per white), water (1 teaspoon per white) and cream of tartar (1/8 teaspoon per each 2 whites). Cook over low heat or simmering water, beating constantly with a portable mixer at low speed, until the whites reach 160 F. Pour into a large bowl. Beat on high speed until the whites stand in soft peaks. Proceed with the recipe.

Note that you must use sugar to keep the whites from coagulating too rapidly. Test with a thermometer as there is no visual clue to doneness. If you use an unlined aluminum saucepan, eliminate the cream of tartar or the two will react and create an unattractive gray meringue.

Cooking Egg Yolks for Use in Recipes
Because egg yolks are a fine growth medium for bacteria, cook them for use in mayonnaise, Hollandaise sauce, Caesar salad dressing, chilled souffles, chiffons, mousses and other recipes calling for raw egg yolks. The following method can be used with any number of yolks.

In a heavy saucepan, stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160 F. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe.

Source: The American Egg Board - Full Article