What can I do with some whipped cream and egg yolk mix? I had a bit of a cooking disaster last night, where I was trying to make a tiramisu using a recipe I'd never used before. 

The recipe called for mixing marscapone and egg yolks, but I  was using cream instead. I was hoping the cream would whip and be fluffy, but after 10 minutes beating it looks like it was never going get fluffy. So I've got a mixture of about 1 litre of cream, 5 egg yolks, 100gm sugar, and some Marsala. It's a light liquid. 

It tastes quite nice, but isn't suitable for a tiramisu.

What can I do with it?
What you have sounds like a cross between a zabaione and a custard.

Depending on what equipment you have, you might consider:


heating it slowly in a double boiler while whipping it.
chill it, then use it to make ice cream.


It's likely too runny to use as a soufle base (fold it into whipped egg whites, then bake).  You might be able to augment it with more egg yolks, or try cooking it like in the first item, then adding it to the egg whites.

update: one more possiblity:


use it as the custard for french toast.