Whisk egg yolks and sugar together in a 2-qt. chef's pan. Place the pan on very low heat and continue to whisk until the liquid thickens.
Slowly add the Marsala; continue whisking until it thickens, about 5 - 10 minutes. Do not boil.
Allow the custard to cool for approximately 20 minutes.
Gently fold in the whipped cream.
Chill until ready to top with fresh berries.