zabaglione

Italian ��·��·��·�Ա�,
Italian

[zah-buhl-yoh-nee, dzah-bah-lyaw-ne]

Phonetic (Standard)IPA

noun

Italian Cooking.

a foamy, custardlike mixture of egg yolks, sugar, and Marsala wine, usually served hot or chilled as a dessert.

zabaglione

/ ˌ��æ��əˈ��əʊ��ɪ /

a light foamy dessert made of egg yolks, sugar, and marsala, whipped together and served warm in a glass

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1895–1900; < Italian, variant of zabaione, perhaps < Late Latin sabai ( a ) an Illyrian drink + Italian -one augmentative suffix

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Italian; probably related to Late Latin sabaia Illyrian drink made from grain

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Examples have not been reviewed.

Serve with ice cream or a quick zabaglione for a special dessert.

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Her dense chocolate budino is buried under an airy, lightly bitter espresso zabaglione studded with shingles of dark chocolate.

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You can also dollop your ice cream with zabaglione, an egg-based custard sauce.

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Some argue the egg yolks must be gently cooked into a zabaglione, while others, like Headley, insist on raw yolks.

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When the zabaglione is cooled, scrape about a third of it over the mascarpone, and fold it in with a large rubber spatula.

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