Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           sugar
     1/4  cup           water
   4                    egg yolks
   1 1/2  dozen         almond macaroons -- app. 2" in diameter
                        OR any favorite cookie
     1/4  cup           liqueur
   1 1/2  cups          heavy cream -- whipped
   3      cups          california seedless grapes
                        grape clusters -- for garnish
                        strawberries and fresh figs -- (for garnish)

Preparation:

1. Combine sugar and water in saucepan; bring to a boil, stirring until sugar dissolves. 2. Cook mixture to soft-ball stage. 3. Beat egg yolks until thick and pale yellow; continue beating, gradually adding hot syrup in a fine stream. 4. Beat until mixture is thick and fluffy; refrigerate until cold. 5. Dip macaroons into liqueur; arrange against sides of 9-inch springform pan. 6. Fold whipped cream into chilled egg yolk mixture; pour into cookie-lined pan and top with remaining macaroons. 7. Cover pan with plastic wrap or foil; freeze until firm. 8. Fifteen minutes before serving, remove torte from freezer. Transfer to serving platter; remove sides of pan. 9. Surround with grape clusters, berries and figs; serve at once.