Combine marmalade, whisky, brown sugar, lemon juice and grated lemon rind in a small heavy saucepan. Heat to boiling; stir until brown sugar is melted. Remove from heat; cool completely. Beat heavy cream and 1/2 cup of the marmalade mixture in a large bowl with an electric mixer at high speed just until the cream mounds. Spoon 1/2 cup of the cream mixture into each of 8 sherbet, parfait or other tall dessert glasses. Drizzle 1 tablespoon of remaining marmalade mixture over each just before serving. dess 61