Ingredients
- 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
Make it step by step
- 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
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.