In a large, heatproof bowl, whisk together 4 egg yolks, 3 tablespoons sugar and 1/2 cup dry marsala wine. Place the bowl over a pot of simmering water and whisk continuously until hot and thick, about 8 minutes (do not boil the custard). Remove from the heat and immediately set the bowl into a larger bowl of ice water; whisk the custard for 2 minutes, then refrigerate until cold, about 30 minutes. In a chilled bowl, whisk 1 cup heavy cream with 1 1/2 tablespoons sugar until stiff. Using a whisk, fold half of the cooled custard into the whipped cream, then fold in the rest. Layer in parfait cups with fresh berries.