- 2 cups port wine
- 2 tbsp. lemon juice
- 4 large egg yolks
- 1/4 cup Sugar
- 2 pint baskets California strawberries, stemmed and halved
- whipped cream as needed
- To make sabayon, combine port and juice in heavy-bottomed saucepan; cook over high heat to reduce to 3/4 cup. Reduce heat to low.
- Add yolks and Sugar; cook, stirring constantly, until slightly thickened. Do not boil. Spoon sauce over strawberries in stemmed glasses; dollop with whipped cream. Yields: 4 servings