This looks more complicated than it really is.  And, once you learn to make a sabayon sauce you can try it with rum, brandy, etc. and different fruits.  Brandy and peaches?  Bourbon and apples?

Ingredients:

• ½ lb unsalted butter
• 8 egg yolks
• ¼ c water
• ½ c powdered sugar
• 1 Tbs vanilla
• 2/3 c gold tequila
• 2 c heavy cream, chilled
• 5 c Fresh pineapple, strawberries, kiwis, blueberries (about ½ cup per person)

Directions:

1. Melt the butter.
2. Bring an inch of water to a low boil in the bottom of double boiler.
3. Whisk together the egg yolks and 4 tablespoons of water in the top of the double boiler until stiff. Must be done slowly, over low heat, or you will get
   scrambled eggs. (If it starts to curdle, put in food processor with an ice cube.)
4. Remove the bowl from the pan and slowly pour the melted butter into the yolks, whisking constantly, until the butter is absorbed into the yolks.
5. Whisk in the sugar, vanilla and tequila.
6. Whip the cream until fairly stiff.
7. Fold whipped cream into the egg mixture until smooth. It will be thin, like cream from a carton. ( It is just a sabayon sauce made with tequila instead of wine.)
8. Layer the sauce with the fresh fruit in chilled wine glasses or parfait glasses.

Serves: 10

Source: The Santa Fe School of Cooking Cookbook – Spirited Southwestern Recipes, Susan Curtis