What can I do with some whipped cream and egg yolk mix?
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.