Pound Cake with Mascarpone Sauce

Directions

1. 1

   5 Large Eggs, separated* 5 tb Granulated Sugar 18 oz (1 1/2 pkgs) Mascarpone, at - room temperature 2 tb Brandy (Cognac preferred) 1 Pound C

2. 2

   To make the sauce, beat the egg yolks and sugar together in a bowl with a mixer until light and lemon-colored

3. 3

   Beat the mascarpone into the egg-yolk mixture until well blended

4. 4

   Don't overmix, or sauce may separate

5. 5

   Beat in the 2 tablespoons of brandy

6. 6

   In a separate bowl, whip the egg whites until they form stiff peaks

7. 7

   Fold egg whites into the Mascarpone mixture

8. 8

   Refrigerate until serving time