2 egg yolks
Dash salt
1/3 c. sugar
1/2 c. chilled whipping cream
(3 tbsp. banana rum)

In small bowl, beat egg yolks with salt until very thick and lemon colored. Add sugar gradually and continue beating until stiff. Fold into egg yolk mixture with rum. If not serving immediately, chill until serving time. Serve as dip for assorted fruits or serve as dessert sauce over fruit in individual dishes.