7 egg yolks
1/3 cup sugar
1/2 cup Muscato wine
Mix altogether in a bowl. Place bowl over simmering water. Either by hand with a whisk or with a hand-held mixer, mix over the simmering water until volume has tripled and is light in color.
Remove and put the bowl in another bowl filled with ice water. Meanwhile, take 1 cup heavy cream and beat till stiff peaks. Fold into Zabaglione mixture.
Serve immediately over fruit or freeze for about 2+ hours.