Cream the butter, add the cherries, sprinkle with sugar (1) and lightly caramelize.then extinguish the whole with the liqueur, stew the cherries for a moment until soft, lift out of the pan with a slotted spoon and evenly distribute in appropriate small casserole dishes or soup plates.
Boil the juice and pour over the cherries form.
Meanwhile, beat the egg yolks and white wine or champagne in a suitable bowl on a bain-marie with a whisk for ten minutes until creamy. Attention, not too hot! Then pour the cream into the baking bowl of a mixer form.
Add the sugar (2) and continue beating for another ten minutes until the mixture becomes viscous.
Whip the cream until stiff, fold into the cream, spread evenly over the cherries, smooth and gratinate under a very hot broiler.
As a final step, sprinkle with powdered sugar.
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