We finished dinner last night with Alex's Sabayon. It was perfect.
8 egg yolks
1 tsp salt
1 cup sugar
1 1/2 tbls fresh lemon juice
1 cup sherry
2 tbls brandy
1 cup heavy cream whipped
With hand or stand mixer, using the wisk attachment, whisk on medium speed, the egg yolks, salt, sugar and lemon juice until they are light, about 3-5 minutes.
Prepare a double boiler over simmering heat (remember, your cooking with steam, not boiling water, the bowl must not touch the water). Add the sherry and brandy and stir the sauce constantly(this is easier to do with a hand held mixer) until the sauce it thick, 10-12 mins.
Cool the mixture covered. Whip the cream and fold into the sauce.