Beat egg yolks and sugar 10 minutes in a double boiler over boiling water. Remove when thick, stir in half the Grand Marnier. Cool; then refrigerate. Beat cream with sugar; fold into chilled mixture. Add remaining Grand Marnier. NOTES : excellent on any fresh fruit Recipe by: The Washington Post Posted to MC-Recipe Digest by KSBAUM <KSBAUM@aol.com> on Mar 29, 1998
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