Fresh Strawberries with Port Wine Sabayon

2 cups Port Wine
2 tbsp. lemon juice
4 large egg yolks
1/4 cup sugar
1 pound California strawberries, stemmed and halved
Whipped cream as needed

Directions

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