PREPARATION:

Strawberries:

1. Combine the strawberries and sugar in a medium saucepan. Turn heat to medium and allow the berries to cook, stirring gently, until the berries exude juices and begin to soften. Add the Marsala, raise heat to bubble off some of the alcohol. Remove from heat -- you want to stop before the berries turn to mush. There should be a nice combination of berries and juices in the pot. Reserve while preparing the zabaglione.

Zabaglione:

1. Set up a double boiler, bottom chamber heated to lowest simmer.
2. Off the heat, with a balloon whisk, whip together the yolks and sugar in the upper bowl of the double boiler until very well emulsified and beginning to lighten in color. Place bowl over the simmering water and continue whisk/whip the eggs, nonstop as they begin to froth and further lighten in color. Slowly add in the marsala as you continue to whip and incorporate completely. Ladle in some of the juices from the pot of strawberries 1 tablespoon just to infuse the mixture with berry flavor.
3. I know -- your arm is sore -- but keep whipping, removing the bowl for a moment if the mixture looks like it is getting to hot -- you don’t want the eggs to scramble. The zabaglione is finished when the mixture is thick, rich and silken in texture -- it should ribbon from the whisk when lifted from the bowl approximately 7-10 minutes.
4. Place bowl on the counter and give a few more turns with the whisk to cool it down a bit. Fold in a nice dollop of the whipped cream to lighten; fold in remaining whipped cream.
5. In four stemmed martini, wine or coupe glasses, ladle in portions of the strawberries and their juices. Spoon the zabaglione over the berries. Top each with a whole fanned strawberry.