|Eggs||6 , separated|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Sweet sherry||3⁄4 Cup (12 tbs)|
1. Mix the egg yolks and sugar in the top of a one and one half quart double boiler. Set over simmering water and beat with a rotary beater until fluffy. (Do not let the water boil.)
2. Add the sherry gradually and continue beating until the mixture resembles whipped cream. Cool quickly and chill.
3. Before serving, beat the egg whites with the salt until stiff. Fold into the chilled custard and turn into a glass serving dish.