Brandy Sauce |
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This is marvelous on plum pudding, fruit cake, or as a fresh fruit topping.
3 eggs, separated
1 cup granulated sugar
2 tablespoons butter, softened
1 cup heavy cream, stiffly whipped
3 tablespoons brandy, or to taste
Beat egg yolks with sugar and butter until thick and lemon-colored. Beat egg whites until stiff but not dry, and fold into egg yolk mixture. Fold in whipped cream and add brandy.
Makes about 4 cups.