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4 large peaches
50 ml whipping cream
4 scoops vanilla icecream
some berries to garnish

Sabayon:
2 eggs
2 yolks 120 g powder sugar
80 ml white wine
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Place peaches in boiling water for a few seconds, take them out, rinse over cold water and pare. Cut fruits in halves. Braise in a little water (half water - half wine) for about 8-10 minutes.

Sabayon:
Whisk sugar, yolks and whole egges until fluffy, then continue to whisk over steam, add the white wine and whisk until light and fluffy. Spoon sabayon on plates, add the peaches. Garnish with some berries and a scoop of vanilla icecream.