In top of double
boiler, beat egg yolks and sugar until combined. Place over double
boiler filled with hot, not boiling water. Beat until frothy.
Add lemon juice.
Continue to beat, adding marsala, 1 tbsp. at a time, until sauce is
smooth and thick. Do not overcook.
Place fruit into
individual serving dishes. Spoon zabaglione over fruit. Serve immediately.