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zabaglione

[ zah-buhl-yoh-nee; Italian dzah-bah-lyaw-ne ]

noun

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


zabaglione

/ ˌzæbəˈljəʊnɪ /

noun

  1. a light foamy dessert made of egg yolks, sugar, and marsala, whipped together and served warm in a glass
“Collins English Dictionary — Complete & Unabridged” 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012


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Word History and Origins

Origin of zabaglione1

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

Origin of zabaglione1

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

The very melodies of Verdi and Rossini are inextricably twined in our minds around memories of ravioli and zabaglione.

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