Ingredients: 16 egg yolks, 360 gr. sugar, 0.45 grams. cornstarch, 400 ml of dry flies, 400 ml of sweet muscat, 4 pack. whipping cream.
Whip the egg yolks with sugar, add cornstarch a little at a time. Embed Muscat slowly and mix well.
Cook "water bath for about 5 min. over low heat, then increase the flame and turn until it acquires consistency. When the sabayon becomes very creamy, remove from heat and cold put it into another container.
Whip cream taking care to place the first 10 minutes in the freezer and add to the warm eggnog.
Serve with Pandora, cake, cookies and biscuits. 
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