SAINT SABAS' RASPBERRIES WITH CUSTARD CREAM

5 egg yolks
1 cup granulated sugar
1 cup cream Sherry
1 cup heavy (whipping) cream
3 cups raspberries, some reserved for garnish
Confectioners' sugar

Place yolks in top of double boiler set over, but not touching, Simmering water. Cook slowly while beating steadily with egg beater or hand mixer until pale yellow and slightly thickened.

Add sugar and beat thoroughly until sugar dissolves, about 6 to 8 minutes.

Pour in Sherry, and stir thoroughly with spoon until custard becomes thick, 5 to 6 minutes. Remove from heat. Place custard in bowl and allow to cool.

Beat heavy cream until stiff. Fold into custard and blend completely. Add raspberries, turning them carefully with spoon until completely covered by custard-cream. Place raspberries and cream in 6 dessert glasses and refrigerate 30 minutes.

TO SERVE:
Before serving, dip reserved raspberries into confectioners' sugar and place on top of each dessert glass. Serve cold.

Makes 6 servings
Source: In Celebration of the Seasons: Recipes from a Monastery Kitchen by Brother Victor-Antoine D'Avila-Latourrette