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This advantage of this sauce over the classic version is that it will keep under refrigeration. Use it over fresh fruits.
Makes: about 1 ¼ cups
4 egg yolks
3/4 cup sugar
¾ cup Marsala
¼ cup lightly whipped cream
Beat with a whisk until very thick. Set the double boiler top in a pan of cracked ice and continue to beat the sauce until cold.
Add whipped cream
Joy of Cooking
Irma S. Rombauer and Marion Rombauer Becker
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1st Keep
 janetlsanders
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