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Place egg yolks in a steel bowl. Mix in sugar, and Vin Santo wine or Marsala. A good rule of thumb is a tablespoon of each ingredient per yolk. |
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Bring water to a boil. Lower the heat and place steel bowl over the water. Whisk the yolk mixture for 8 minutes or until it becomes light and creamy. Monitor your heat, otherwise youçll end up with scrambled eggs. Set aside and let cool. |
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In another bowl, whip the cream with a hand mixer. |
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Gently fold the yolk mixture into the whipped cream with a rubber spatula and place in fridge for about 30 minutes or until ready to serve. Serve in glasses with blueberries on top. |
