Stir yolks and sugar in top of double boiler over simmering water until thick, scraping sides with rubber spatula, until 160°F, 5 minutes. Add wine. Continue stirring until thick enough to coat back of spoon, about 3 minutes. Scrape into bowl; cool to room temperature, stirring often.Advertisement
In clean bowl, beat cream until stiff peaks form. Fold into egg mixture. Cover; chill 30 minutes.
Fold in blueberries. Cover and refrigerate for 1 hour or overnight.
Serve in dessert dishes. Garnish.