Sabayon I

Procedure

1. Mix the egg yolks and syrup in a stainless-steel bowl. Place the bowl over a hot-water bath and whip until light, frothy, and pale in color.
2. Remove the bowl from the hot-water bath and continue to whip until cool and doubled in volume.
3. Gently fold in the whipped cream.
4. Use as a dessert sauce or topping that can be browned