Place ice cubes in a large metal bowl and set aside.
Fill a medium saucepan with 2 inches of water. Set over medium heat and bring to a simmer.
In a large stainless steel bowl, whisk together egg yolks, salt and sugar until very pale. Add sauternes wine and orange juice.
Place bowl over a pan of simmering water and whisk until mixture has thickened and has tripled in volume, 8 to 10 minutes.
Remove mixture from heat and immediately transfer to ice bath. Whisk until chilled.
In a large mixing bowl, mix whipping cream with electric mixer until soft peaks form. Add lemon juice and stir.
Fold the whipped cream into the chilled sabayon.
Portion into pretty glass bowls and garnish with orange segments and (optional) dragon fruit cubes. Fresh strawberries or raspberries may be substituted for the oranges and dragon fruit garnish.
