Whisk the egg yolks with the sugar until pale and frothy. Gradually stir in the arrak or rum. Whisk the cream until stiff, keep 4 tablespoons in reserve and fold the rest into the egg yolk mixture. Spoon the mixture into 4 individual glasses.

Transfer the reserved cream to a piping bag with a fluted nozzle and pipe a whirl of cream on to each portion. Decorate with grapes dipped in icing sugar.

There are many recipes for Creme Russe, each slightly different and each claiming authenticity. Often the whipped cream is served over the egg yolk mixture and stirred together at the table. Another variation is to garnish with small macaroons soaked in half the rum.