(1) A recipe for sabayon calls for 2 egg yolks, 3 tablespoons of sugar, and 1=4 cup of
wine. After cracking the eggs, you start measuring the sugar, but you accidentally
put 4 tablespoons of sugar in with the egg yolks. You are not able to remove the
extra tablespoon of sugar from the yolks, and you are not willing to throw everything
out and start over since this would be a waste of ingredients. You have extra of all
the ingredients, so you will just make a larger serving of sabayon. How much should
you add of each ingredient to your current egg and sugar mixture to accomplish this?