Ingredients
16 egg yolks
3/4 cups sugar
4 Tablespoons of Praline Pecan Liqueur
1 cup heavy cream
1 Tablespoon sugar
2 bananas
2 Tablespoons sugar

Directions
Set up a double-boiler on the stove to accommodate a large bowl with the water at a low simmer. Off the heat add egg yolks and sugar to the bowl and beat with a hand mixer or whisk until just incorporated. Add Praline Pecan Liqueur and incorporate. Place the bowl on the double-boiler and beat continually, making sure to work the sides and bottom of the bowl well so the eggs to not cook. Mixture will expand and lighten as you beat it. Continue beating until mixture becomes warm to the touch and thickens, about 12 minutes. Remove from heat and place bowl in an ice bath, using a spatula to gently mix as it cools. Carefully scrape the sides and bottom. Set aside to cool.

In a stand mixer beat the heavy cream and sugar until whipped cream has stiff peaks. Add some of the cooled egg mixture to the whipped cream and gently mix. Gradually fold whipped cream mixture into the egg mixture in small amounts until all of the whipped cream has been folded into the egg mixture. Place in refrigerator to chill.

In a skillet heat sugar until just melted. Peel and slice bananas lengthwise and cut in half. Place banana quarters into sugar face down. Slowly caramelize bananas, 5 minutes. Remove and place in individual serving dishes. Let cool to room temperature.

Pour chilled zabaglione over bananas and serve.

Serves 5-6