Zabaglione Sauce

• 3 egg yolks
• 1 ounce granulated sugar
• 3–4 tablespoons

Combine egg yolks with sugar and Marsala or sherry in the top of a double saucepan. Whisk mixture over hot, but not boiling, water until sauce coats the back of a spoon. Stir in Marsala (or sherry) and brandy, and serve immediately. For cakes, puddings, sweet soufflés and ice cream.