1⁄2 Cup (8 tbs) (Espresso Or Fresh Orange Juice Or Strained Berry Puree)
1 Cup (16 tbs)
Liqueur/2 teaspoons vanilla
Place yolks in large bowl of electric mixer.
Beat in sugar 1 tablespoon at a time, blending well.
Gradually beat in liquid.
Fill pot large enough to hold mixing bowl with water and bring to simmer.
Set bowl in pot and beat mixture over very low heat until pale yellow, triple in volume and thick, scraping down sides of bowl occasionally, about 7 to 10 minutes; do not let mixture boil or egg yolks will curdle.
Remove mixture from heat and continue beating until cool, about 5 to 10 minutes.
Beat cream with liqueur in another bowl until soft peaks form.
Gently fold whipped cream into cooled yolks in 4 additions, being careful not to deflate mixture.