6 egg yolks at room temperature
3/4 cup extra-fine sugar
1/4 cup Grand Marnier
1 cup heavy cream
1 tablespoon sugar
Beat egg yolks until light in the top of a double boiler. Beat in 3/4 cup extra fine sugar and place over simmering water, stirring constantly until thickened, about 20 minutes. Remove from heat and beat until cool. Add Grand Marnier and refrigerate until chilled.
Whip cream just until it begins to thicken and then add 1 tablespoon sugar. Continue beating until cream is medium thick but will still pour. Fold into egg sauce and pour into a serving dish. Chill until serving time, or freeze.
Serve over fresh fruit.