4 whole eggs
4 oz. white chocolate
2 tbsp. Grand Marnier
1/2 c. sugar
2 c. whipping cream
2 tbsp. water

Melt white chocolate in double boiler with some cream on low heat. Separate the eggs. Using the yolks, water, some sugar, and Grand Marnier, make a sabayon. Mix in the melted chocolate and let cool. Beat the egg whites until stiff. Add the sugar and continue beating until shiny like a meringue.

In another bowl, whip the cream until peaks form. Fold all ingredients together. Refrigerate 2 hours before serving. Serves 4- 6.