Romanoff Sauce

COOK TIME: 15 Min

If you want to show off with a recipe that's been passed down from generation to generation, here's the answer!

What You'll Need

1 1/2 cup water
6 egg yolks
1 cup sugar
1/3 cup cocktail sherry or fruit-flavored liqueur
1 container (12 ounces) frozen whipped topping, thawed

What to Do

Place about 1-1/2 cups water in the bottom of a double boiler. Bring to a boil over high heat. Reduce the heat to low and, in the top of the double boiler, combine the egg yolks and sugar.
Stir constantly for 5 to 6 minutes until the sugar dissolves and the mixture begins to thicken.
Remove from the heat and add the sherry. Let cool for 20 to 30 minutes.
Place the whipped topping in a large bowl and fold in the cooled sauce until evenly mixed.

Makes 6 to 7 cups.

Notes

Serve over hulled strawberries, drained canned peaches, or fresh blueberries. If you don't have a double boiler, you can use two pots (one smaller than the other) and nest one inside the other.