In Danish, Himmelsk Mundfeld (him-ehlsk mund-fell) means, literally, heavenly mouthful, an excellent name for this mouthwatering and deceptively rich dessert.
8 oz. raspberries, hulled and washed
1 eating apple, peeled, cored and diced
4 oz. black grapes, halved and seeded
2 tablespoons chopped walnuts
1 pear, peeled, cored and sliced
4 oz. cherries, stoned
1 banana, thinly sliced
2 eggs plus
3 egg yolks
2 oz. castor sugar
2 tablespoons Madeira
In a medium-sized serving bowl, combine the fruit and nuts. Place the bowl in the refrigerator to chill for 1 hour.
In a medium-sized heatproof mixing bowl, beat the eggs and yolks together with a wire whisk or rotary beater until the mixture is frothy. Gradually add the sugar and Madeira, beating constantly. Place the bowl over a pan of simmering water over low heat. Continue beating until the mixture is thick and will make a ribbon trail on itself when the whisk is lifted. Remove the bowl from the heat and pour the sauce over the fruit and nuts. Serve immediately.