Hull strawberries. Combine marsala, sugar and lemon juice in bowl, add strawberries, cover, refrigerate several hours. Divide strawberries and juice between four serving glasses. Top strawberries with a scoop of ice cream. Pour raspberry zabaglione over top. Stand a few minutes before serving to allow zabaglione to melt the ice cream slightly.

Place egg yolks and sugar in top of double saucepan. Beat for a few minutes with rotary beater or electric mixer until combined. Push thawed raspberries through sieve. Discard seeds. Place egg mixture over simmering water, add marsala and raspberry purée, beat continually with rotary beater for 10 minutes or with portable electric mixer for about 5 minutes, until mixture is thick and creamy.