Brandy Sauce

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.