zabaglione

American  

[zah-buhl-yoh-nee, dzah-bah-lyaw-ne] / ˌzɑ bəlˈyoʊ ni, ˌdzɑ bɑˈlyɔ nɛ /

Italian zabaione,

noun

Italian Cooking.

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

---

zabaglione British  

/ ˌzæbəˈljəʊnɪ /

noun

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

---

Etymology

Origin of zabaglione

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

Example Sentences

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

From Salon • Oct. 27, 2022

But, according to the writer and historian Betty Fussell, what really got home cooks running out to buy Marsala was zabaglione, that furiously whisked three-ingredient custard, which was also included in Hazan’s book.

From New York Times • Apr. 23, 2019

Italy has its divine zabaglione, in which egg yolks are beaten over heat with sugar and Marsala wine.

From Washington Post • Jun. 13, 2017

Marinetti’s Futurist Cookbook, with the zabaglione in the sweet course of its “Declaration of Love Dinner.”

From Slate • Dec. 23, 2014

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

From The Merry-Go-Round by Van Vechten, Carl