Sabayon

Directions

1. 1
   Beat egg yolks and honey together in top of a double boiler over a low heat until mixture is pale.
2. 2
   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.
3. 3
   Stir in vanilla and amaretto liqueur.
4. 4
   Serve warm or refrigerate covering with wax paper to prevent skin from forming.
5. 5
   Slice bananas into 4 serving dishes and pour sauce over it.