Prepare fruit in separate dishes, dribbling with liqueur and refrigerate. Chill gratin dish. Arrange fruit evenly on the dish

and drizzle with liqueur from dishes. Refrigerate.

Whip cream until it holds stiff peaks.Fold in 1/4 cup sugar and

a little liqueur for flavoring. Spread on top of fruit, covering completely. Return to refrigerator.

Place sugar in a small heavy pot on medium heat and add water. Melt sugar, stirring occasionally with clean wooden spoon. As

soon as sugar has dissolved, raise heat to high and boil until mixture is golden caramel color. Do not stir.

Pour a thin stream of caramel immediately over whipped cream, covering surface. Hot caramel coming into contact with the cold cream will bubble up and produce a marble effect. If any caramel remains, pour onto greased baking sheet, let harden and break up for a garnish. Return dessert to refrigerator as quickly as possible and chill for 30 minutes to 3 hours before serving.