Separate egg whites from yolks. Combine egg yolks, sugar and port over simmering water in a double boiler. Whisk continually, paying careful attention to scraping the sides and bottom of the pan.
Remove from heat when soft mounds form; continue beating until cool. When mixture has cooled to room temperature, add vanilla and lemon juice. Place container in a large bowl filled with ice, continue beating until mixture is completely chilled.
Beat the cream in a separate bowl until stiff. Fold whipped cream into cold zabaglione mixture. Divide into dessert glasses and top with strawberries.
Originally Submitted
2/25/2004
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