Fresh Strawberries with Port Wine Sabayon

Rinse the California strawberries gently under cold running water, then hull them and slice in half or quarter them depending on size. Arrange the prepared strawberries in individual serving glasses or shallow dessert bowls and set aside.

Fill a medium saucepan with about two inches of water and bring it to a gentle simmer over medium heat. Make sure the bottom of your heatproof mixing bowl will not touch the water when set over the pan.

Combine the egg yolks, sugar, lemon juice, and port wine in a large heatproof bowl and whisk together until the mixture is pale and the sugar begins to dissolve.

Set the bowl over the simmering water and whisk the mixture vigorously and continuously, ensuring the eggs do not scramble by keeping the heat gentle and steady.

Continue whisking until the sabayon has at least tripled in volume, become pale, thick, and ribbon-like, and holds soft peaks when the whisk is lifted. The mixture should be warm to the touch and fully cooked through.

Remove the bowl from the heat immediately once the sabayon reaches the correct consistency to prevent overcooking. Give it a few final whisks off the heat to stabilize the emulsion.

Spoon the warm port wine sabayon generously over the prepared strawberries in each serving vessel, covering the fruit completely or serving alongside as desired.

Serve the dessert immediately while the sabayon is still warm and frothy for the best texture and presentation. Optionally garnish with a fresh mint leaf or a dusting of powdered sugar.