Sublime Sabayon or Zabaglione

• 6 eggs, separate the yolks from the whites
• 34 cup sugar
• 34 cup cream sherry
• 34 cup heavy cream, whipped
• 1 tablespoon vanilla
• nutmeg (optional) or fruit, topping (optional)

1. Beat egg yolks with sugar until creamy.
2. Place in a double boiler.
3. Add sherry and cook slowly until thick.
4. Remove from heat, scoop mixture into a bowl and allow to cool 10-15 minutes.
5. Add whipped cream and vanilla.
6. Divide into four small dessert bowls or ramekins.
7. Or, you may wish to use small wine glasses.
8. Chill 2-3 hours.
9. Serve plain as is, or sprinkle nutmeg over top, or top with fresh fruit.

eggs, sugar, cream sherry, heavy cream, vanilla, nutmeg

Taken from www.food.com/recipe/sublime-sabayon-or-zabaglione-92537 (may not work)