Beat the egg yolks with the sugar very well in a metal bowl to smooth cream.
Transfer to a container in a water bath on low heat on the stove and continue beating until the cream becomes fully smooth, shiny and the egg yolks whiten.
Then add the pre-melted white chocolate to the cream and continue beating for a few min. Leave it to cool a bit. In the meantime beat the egg whites to fluffy snow.
Next combine both mixtures. Distribute the Sabayon Cream with White Chocolate into dessert glasses or bowls and garnish with fruits of your choice or chocolate topping.