In a large bowl, whisk together egg yolks, sugar, and wine. Place bowl over a pot of simmering water, making sure that the bowl isn't touching the water. Whisk your mixture continuously for about 4-5 minutes, until it expands and thickens. Remove bowl from heat, and keep whisking for about a minute. Set aside to cool. (Important: do not skip the step to let the mixture cool.)

Using an electric mixer, beat cream until soft peaks form. Fold whipped cream gently into cooled sabayon.

Divide your fruit evenly between four mini trifle bowls, then spoon sabayon over the fruit. Garnish with more fruit, and serve immediately.