sabayon

[ French sa-ba-yawn ]

noun

1. zabaglione.

sabayon

/ ˌsæbaɪˈjɒn; sabajɔ̃ /

noun

1. a dessert or sweet sauce made with egg yolks, sugar, and wine beaten together over heat till thick: served either hot or cold

Word History and Origins

Origin of sabayon¹

< French < Italian zabaione; zabaglione

Word History and Origins

Origin of sabayon¹

C20: from French, alteration of Italian zabione zabaglione

Example Sentences

The state dinner: There will be a stylized California roll and steak with sesame sabayon on the menu for the official meal, with a “bounty of spring” theme.

From New York Times

Say yes to the flaky pastry, sized like a Pop-Tart and draped with frothy sabayon.

From Washington Post

The other snack might be some lightly dehydrated beets brushed with marjoram-infused cream, or tiny grilled carrots that you dip in chamomile sabayon.

From New York Times

We’d had another of oysters with coffee sabayon and a third of Caesar salad made with smoked herring, beneath a snowdrift of grated Parmesan.

From New York Times

It was, in fact, a smoked and lemon-spiked yolk plopped in the center of some “whites” made of Parmesan sabayon.

From New York Times