Heat the sabayon base

• Whisk the egg yolks, sugar and milk together in a bowl.
• Place over a saucepan of simmering water and whisk constantly until the mixture reaches 160°F (71°C).

Whip until pale and thick

• Keep whisking until the sabayon is pale, thick and falls in a ribbon.

Cool while mixing

• Transfer to the mixer and beat on low speed to cool the sabayon down.
• Beat in the mascarpone until completely smooth.

Whip the cream

• Whip the cold heavy cream to stiff peaks.

Fold together

• Gently fold the whipped cream into the mascarpone sabayon in batches.
• Stop as soon as it is combined — do not over mix, to keep the cream airy and silky.