For 8 servings:
Whisk the egg yolks and sugar together in the top of a double boiler or in a heatproof bowl set over a saucepan of simmering water. Make sure the water never boil or it will be too hot for the emulsion. Whisk until the mixture become pale, takes volume and form glossy peaks, also called “ruban stage”. When the consistency is rich, whisk in the Marsala. Whip the cream until soft peaks form. Gently fold in the egg yolks mixture. Serve as a sauce with a dessert or in individual cups decorate with mint sprig or chocolate sprinkles.