Romanoff Sauce

1. 1

   Place the 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 5-6 minutes until the sugar dissolves and the mixture begins to thicken.

2. 2

   Remove from heat and add the sherry. Let cool for 20-30 minutes.

3. 3

   Place the whipped topping in a large bowl and fold in the cooled egg mixture until evenly combined. Serve over fresh fruit.

* Per serving · 4 servings · Values may vary.

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