This sauce is good over a colorful bowl of mixed fruits or over fresh berries.

5 egg yolks (at room temperature)
3/4 cup granulated sugar
1/4 cup Grand Marnier
1 cup heavy cream
1 tablespoon granulated sugar

Beat egg yolks until light in the top of a double boiler. Beat in 3/4 cup sugar and place over simmering water, stirring constantly, until thickened, about 20 minutes.

Remove from heat and beat until cool. Add Grand Marnier and refrigerate until chilled.

Whip cream just until it begins to chicken, then add 1 tablespoon sugar. Continue beating until cream is medium thick but will still pour. Fold into egg sauce and pour into a serving dish. Chill until serving time, or freeze.

Serve over fresh fruit.