4 egg yolks (at room temp.)
1/4 c. cream sherry
1 c. confectioners' sugar
3/4 c. stiffly beaten heavy cream

Set a bowl in a pan of boiling water, double boiler, but do not allow the water to touch the bottom of the bowl. Beat yolks and sugar in the bowl with a hand electric mixer. Keep flame low so that the water underneath just simmers. When mixture becomes frothy and thick (about 4 or 5 minutes), add sherry. Mix. Remove bowl from water and beat for a few minutes more. When this mixture is cool, fold in whipped cream. Serve over any desired fruit, I prefer strawberries.