Cherries Kissed With Sabayon
6 large egg yolks
1/3 cup sugar
1/3 cup dry white wine
1/2 pint whipping cream, whipped until stiff (or 2 cups whipped topping)
2 Tbsp Grand Marnier or Mandarin Napoleon Liqueur
2 1/2 cups tart red cherries, fresh or frozen (thawed)
Put water in the bottom of a double boiler and start heating to a simmer - do not put top of
double boiler in bottom yet.
In top of double boiler (not on heat) put the egg yolks and sugar, and beat well.
Pour the white wine into the egg mixture, then (when water in bottom is simmering) place the
top of the double boiler into the bottom.
With double boiler on heat, whisk the mixture constantly until it thickens and forms a custard,
about 4 to 5 minutes.
Immediately remove the top of the double boiler from the heat and continue whisking the
custard until the mixture has cooled.
When custard is cooled, fold the whipped cream into the custard and stir in the liqueur – don't
over mix.
Put cherries in little dessert dishes and spoon the mixture over the cherries.
Serve immediately.
This will make about 8 dessert servings.
