Sauce Sabayon With Raspberries - cooking recipe

Ingredients

6 egg yolks
2/3 c. wine
1 oz. Kirsch
sugar to taste
4 oz. fresh fruit per person

Preparation

Whip first 4 ingredients over a double boiler, making sure not to scramble the eggs.
When the mixture is thick and creamy, serve over the fresh fruit or even plain with a little sherry drizzled into each serving.