Sabayon recipe

Beat egg yolks and honey together in top of a double boiler over a low heat until mixture is pale. Using a small saucepan bring cream to a boil, then add cream gradually to egg mixture stirring to blend, continue cooking and stirring until mixture coats the spoon then remove it from the heat. Stir in vanilla and amaretta liqueur. Serve warm or refrigerate covering with wax paper to prevent skin from forming. Slice bananas into 4 serving dishes and pour sauce over it.

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