1 egg white
1 egg yolk
Dash of salt
1 c. confectioners sugar
1/2 c. heavy cream, whipped
3 tbsp. brandy

In bowl with electric mixer, at high speed, beat egg white with salt just until foamy. Add 1/2 cup of sugar a few spoonfuls at a time, beating well after each addition. Continue beating until egg white forms soft peaks when beater is raised. Beat egg yolk in small bowl (with same beater) until thick and lemon-colored. Gradually add remaining sugar, beating until very thick and light. At low speed, beat into egg white mixture along with whipped cream and brandy, beating until combined. May be made before time and refrigerated. Before serving, beat with fork.