1 Put the egg yolks, sugar and wine in a large bowl over a pan of gently simmering water. Whisk with an electric whisk for 15 minutes or until thick. Remove from the heat and continue to whisk until cooled slightly.
2 Fold the egg mixture into the whipped cream in a large bowl.
3 Spread the marshmallows out on a serving plate and pour the sabayon over. Use a mini blowtorch to glaze or put under an oven grill for two minutes.