Pour equal amounts of the liqueur into 3 or 4 stemmed glasses (about 3/4-cup size), then drop equal amounts of the whipped cream onto the liqueur. In a zabaglione pan (2-1/2 to 3 qt.), or the top of a double boiler, combine egg yolks, the 4 to 6 tablespoons wine (I like to splash rather than measure at the table), and l tablespoon sugar. With a wire whisk, whip mixture to blend well. Set zabaglione pan over medium-high gas heat or high electric heat (set double boiler over simmering water) and whisk vigorously until the mixture is thick enough to retain a slight peak when whisk is lifted from the foam and no liquid remains in pan bottom, 3 to 4 minutes. Remove from heat and taste quickly. Whisk in the remaining sugar if you wish. At once, while scraping pan pour hot zabaglione into the glasses (it continues to thicken) and serve. Serves 3 or 4. Per serving plain zabaglione: 82 cal. (56 percent from fat); 2.8 g protein; 5.1 g fat (1.6 g sat.); 3.5 g carbo.; 7.9 mg sodium; 213 mg chol. Per serving with liqueur and cream: 156 cal. (56 percent from fat); 3.1 g protein, 9.7 g fat (4.5 g sat.); 7.3 g carbo.; 1.3 mg sodium 229 mg chol.