La Granpiollis Grand Marnier Sauce

• 5 egg yolks
• 1/2 c. plus 2 Tbsp. sugar
• 1 c. heavy cream
• 1/2 c. Grand Marnier or Amaretto

1. Select a 2-quart mixing bowl that will rest snugly on top of a slightly larger saucepan filled with water and bring to a boil. Put yolk and a half cup of sugar in the bowl and beat vigorously and thoroughly with a wire whisk or electric portable mixer, making sure that you scrape around the inside and bottom of the bowl with the mixer.
2. Place the mixing bowl over the saucepan but not in the water and continue beating for 10 minutes until yolks are quite thick.
3. Remove the bowl from the saucepan and stir in half of the Amaretto.
4. Let the sauce cool.
5. Refrigerate to cool thoroughly. Beat the cream with remaining sugar until almost stiff.
6. Fold cream in sauce.
7. Stir in remaining Amaretto.
8. This will make 10 to 12 servings.

egg yolks, sugar, heavy cream, grand marnier

Taken from www.cookbooks.com/Recipe-Details.aspx?id=597645 (may not work)