Grand Marnier Sauce

* Add the yolks and sugar to a 2 quart mixing bowl that will rest snugly in a medium saucepan. * Add about 2" of water to the saucepan and bring to a boil. * Beat yolks vigorously with a wire whisk for 1 minute. * Place the mixing bowl on the saucepan with the boiling water. Do not allow the bowl to touch the water. * Continue beating the yolks for another 10 minutes, until yolks are thick and pale yellow. * Remove bowl from heat and stir in half of the Grand Marnier. Allow sauce to cool, and refrigerate until thoroughly cool. About 1 hour. * Beat the cream with 2 Tbs. of sugar until it is almost stiff. Fold cream into sauce. Stir in remaining Grand Marnier. * Serve over strawberries or other fruit.