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?