Step 1

Fill a medium saucepan with 1 inch of water and bring to a boil over medium-high heat. Meanwhile, whisk together 4 large egg yolks and 1/4 cup granulated sugar in a medium heatproof bowl large enough to sit on top of the saucepan without it touching the simmering water. Whisk in 1/2 cup dry Marsala wine.

Step 2

Reduce the heat to medium-low to bring to a gentle simmer. Set the bowl over the saucepan and whisk the egg yolk mixture continuously until it’s foamy, pale, very fluffy, and triple in volume, 6 to 10 minutes. It will continue to thicken off the heat. Don't cook the zabaglione for too long, or it will curdle.

Step 3

Carefully remove the bowl from the saucepan and serve the zabaglione immediately in individual bowls or glasses over strawberries, if using.