|Eggs||2 Small, separated|
|Marsala wine||3 Tablespoon|
|Whipping cream||125 Milliliter, whipped (1/2 Cup)|
|Ripe pears||2 Large|
Beat the egg yolks with the sugar in the top of a double boiler.
Add the Marsala and continue beating over barely simmering water until the mixture is smooth and thick.
Remove the pan from the heat and continue beating until the mixture is cool.
Fold in the cream.
Beat the egg whites until stiff but not dry and fold them in gently.
Peel, core and slice the pears Divide the pear slices between 4 serving bowls or glasses.
Pour the sabayon over the pears and refrigerate for at least 3 hours before serving.