Place egg yolks and sugar in top of double boiler. Beat with whick or electric mixer, until light and creamy. Gradually best in wine. Set into bottom of double boiler over simmering water. Beat until mixture becomes thick, about 3-5 minutes. When beater is lifted, mixture will hold its shape. Do not overbeat. Remove from heat; pur into sherbet glasses or large bowl for serving. Garnish with whipped topping and serve with a crisp sugar cookie.