Lemon Sabayon

Combine whole egg, egg yolks, sugar, lemon juice, and wine in small noncorrosive saucepan. Whisk until frothy. Place over low heat; continue whisking until very thick and foamy but still pourable. (Regulate heat to prevent eggs from curling.) Remove sabayon from heat; whisk until cooled to room temperature.

Beat cream in small mixer bowl until it has the same pourable consistency as a sabayon. Fold the whipped cream into the sabayon.