---------- 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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