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.
