5 egg yolk
1/3 cup sugar
zest from one tangerine
juice from one tangerine
2 T amaretto
2 T of sour or whip cream
In a stainless steel bowl, whip yolks and sugar for a minute. Add juice and liquor and whip over a baine marie (hot water just shy of boiling, in a 3qt. pan). Whip to Double in volume and heat to 140˚. At this point it will begin to thicken. Be careful not to overheat or the eggs will cook (like scrambled eggs).
Remove from heat and pour over fruit or cookies. Top with a dollop of cream and zest.
To serve as a cold dessert, immediately chill the bowl in an ice bath, occasionally stirring, then store in refrigerator until service.