Put the egg yolks, marsala, and sugar into a large stainless-steel bowl. Set the bowl over a large saucepan filled with 1 inch of barely simmering water.
Using a hand-held electric mixer on low speed or a whisk, beat the mixture until it is hot and forms a ribbon when the beaters are lifted, 5 to 8 minutes. Be careful not to cook too long to avoid curdling.
Put the strawberries in stemmed glasses or bowls. Top with the hot zabaglione and serve immediately, or refrigerate for up to an hour.
This makes 6 servings. Each serving is 1 Point on Weight Watchers. Enjoy!