---------- Recipe via Meal-Master (tm) v8.02

     Title: Sabayone
Categories: Fruits, Desserts
     Yield: 8 servings

     6 lg Egg Yolks                                -Napoleon Liqueur
   1/3 c  Sugar                             1/2 pt Whipping Cream, Whipped
   1/3 c  Dry White Wine                  2 1/2 c  Tart Red Cherries, Fresh Or
     2 tb Grand Marnier Or Mandrin                 -Frozen

 Try this one for a fancy dinner.  Guests will never know that it is so easy
 to make.

 Yield 8 Servings

 In the top of a double boilier, combine the egg yolks and sugar, beating
 well.  Add the wine to the egg mixture.  Have the water inthe double
 boilier, simmering and place the pan with the egg mixture on top. Whisk the
 mixture constantly until it thickens into a fluffy custard, about 5
 minutes.  Remove the egg mixture from the heat and beat until cool. Fold
 the stiffly beaten whipped cream into the cooled egg mixture and add the
 liqueur.  Spoon the mixture over the cherries and serve.

 From The National Red Cherry Institute

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