Fruits with Port Wine Cream

1

In a bowl, whisk together the eggs and sugar until frothy

Add the port wine, continuing to whisk without stopping

2

Place the mixture over low heat in a bain-marie, stirring constantly for 10 minutes or until thickened

Remove from heat, transfer to a bowl, and cover with plastic wrap pressed onto the cream

Let cool and refrigerate for an hour

3

In a blender, beat the heavy cream until soft peaks form

Mix in the egg yolks delicately

Cover with plastic wrap and refrigerate

4

Remove the orange pulp and seeds, cut into slices, reserving the juice that flows

Combine the juice with the fruit and avocado

Cover with plastic wrap and refrigerate for 30 minutes

Transfer the fruits to plates and top with chilled cream.