Sabayon Sauce II

3-4 Egg Yolks

1/2 cup Sugar

3/4 cup White Wine, heated in small saucepan

1 tbs Grand Marnier

Zest of 1 Orange

Beat eggs & sugar until creamy. Add warm wine, Grand Marnier and orange zest. in double boiler, warm mixture. Whisk until thick and foamy. Pour over fresh cut fruit.