Mousse au Xerez

Beat the egg yolks with 1/2 cup of sugar until thickened well

Add the Xerez and cook in a bain-marie until thickened

Remove from heat and add the softened gelatin dissolved in cold water

Beat well to dissolve the gelatin

Let it cool slightly

While that cools, beat the egg whites until stiff and add the remaining 1/2 cup of sugar

Add the mousse carefully to the mixture of yolks and Xerez

Finally, add the whipped cream

Place in individual cups and serve garnished with cherry liqueur