The Marsala wine adds a richness and depth to the warm custard without overpowering it.
Fill a medium saucepan one-third of the way with water and bring to a simmer over medium heat. Place a large mixing bowl on top of the pan, being certain the bottom of the bowl does not touch the simmering water. Add Marsala wine to the bowl, then whisk in egg yolks and whites; incorporate well. Whisk in sugar. Continue whisking about 5 minutes, or until sauce thickens. The sabayon is done when the mixture turns pale yellow and falls off the lifted whisk in ribbons.
Remove the pan from heat. Arrange sliced strawberries on the bottom of four shallow serving bowls. Pour warm sabayon over them and sprinkle crumbled macaroons over the top. Finish with a light dusting of cinnamon and serve.