Whisking the remaining base in the saucepan, slowly pour in the egg-yolk mixture.

Spoon the egg-yolk mixture into the whites, folding in rapidly.

Add the egg-yolk mixture and pulse until the mixture just begins to come together.

Beat the egg whites until they hold peaks but are not dry and fold into the egg-yolk mixture.

With the stock barely simmering, slowly whisk in the egg-yolk mixture.

Pour the egg-yolk mixture down the sides of the mixing bowl and continue beating until the liquid is thoroughly incorporated.

Brush 1 1/82 inch of the long edge with some egg-yolk mixture.

Whip the cream until stiff and fold it into the egg-yolk mixture.

Spread the egg-yolk mixture over the berries, covering them completely.

Return the egg-yolk mixture to the saucepan and whisk constantly until hot but not boiling.