Title: Sabayone
 Categories: Fruits, Desserts
      Yield: 8 Servings
 
      6 lg Egg Yolks
    1/3 c  Sugar
    1/3 c  Dry White Wine
      2 tb Grand Marnier Or Mandrin
           -Napoleon Liqueur
    1/2 pt Whipping Cream, Whipped
  2 1/2 c  Tart Red Cherries, Fresh Or
           -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