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zabaglione
[ zah-buhl-yoh-nee; Italian dzah-bah-lyaw-ne ]
noun
, Italian Cooking.
- a foamy, custardlike mixture of egg yolks, sugar, and Marsala wine, usually served hot or chilled as a dessert.
zabaglione
/ ˌzæbəˈljəʊnɪ /
noun
- a light foamy dessert made of egg yolks, sugar, and marsala, whipped together and served warm in a glass
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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
Serve with ice cream or a quick zabaglione for a special dessert.
From Salon
Her dense chocolate budino is buried under an airy, lightly bitter espresso zabaglione studded with shingles of dark chocolate.
From New York Times
You can also dollop your ice cream with zabaglione, an egg-based custard sauce.
From Salon
Some argue the egg yolks must be gently cooked into a zabaglione, while others, like Headley, insist on raw yolks.
From Washington Post
When the zabaglione is cooled, scrape about a third of it over the mascarpone, and fold it in with a large rubber spatula.
From Salon
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