The Italian desert recipe, Zabaglione is a custard made with wine. This velvety smooth rendition is enriched with cream and fresh blueberries.
Stir yolks and sugar in top of double boiler over simmering water until thick, scraping sides with rubber spatula, until 160°F, 5 minutes. Add wine. Continue stirring until thick enough to coat back of spoon, about 3 minutes. Scrape into bowl; cool to room temperature, stirring often.
In clean bowl, beat cream until stiff peaks form. Fold into egg mixture. Cover; chill 30 minutes.
Fold in blueberries. Cover and refrigerate for 1 hour or overnight.
Serve in dessert dishes. Garnish.