5 egg yolks
1/2 cup + 2 tbsp sugar
1/4 cup Grand Marnier
1 cup whipping cream

Beat yolks + 1/2 cup sugar in top of double boiler-5-8 minutes, until pale yellow and thick. Remove from heat and stir in Grand Marnier. Cool to room temperature and refrigerate, cover until very cold. Whip cream with 2 tbsp sugar until almost stiff. Fold well into egg yolks. Refrigerate, cover & store. Serve over fresh fruit.