Zabaglione, or the French Sabayon, is make with egg yolks only, no whites, sugar and flavored with marsala, or other sweet dessert wines. Great over berries or peaches.
A quick dessert is sliced oranges with marsala and a little sugar. Bake apples with marsala, apple cider, brown sugar and golden raisin, butter and nutmeg.
There are many marsala dessert options at this link, including the baked apple recipe:
Try it with poached figs or pears with sweetened ricotta. Or macerate your berries with marsala and top with mascarpone.
Marsala is good for rehydrating dried fruit, instead of water.
Marsala is nice in a sauce with duck breast, pork chops or pork tenderloins, or sautéed mushrooms. Put a splash of marsala in your chicken liver paté.
Here's a FN link with a mushroom ragu recipe that would be nice over pasta:
And another for a chicken breast stuffed with goat cheese and dried figs, topped with a marsala pan sauce (but I'd skip the cornstarch slurry and reduce the sauce just a bit more):