zabaglione

Zabaione (written also sabayon, zabajone, Italian pronunciation: [dzabaˈjonɛ]; or zabaglione, pronounced [zabaˈʎonɛ]), is an Italian dessert made with egg yolks, sugar, a sweet wine (usually Marsala wine, but sometimes Prosecco), and sometimes cream, mascarpone, or whole eggs. It is a very light custard, which has been whipped to incorporate a large amount of air. Zabaglione is traditionally served with fresh figs and is sometimes also called sabayon, while its real Italian name is zabaione (or zabajone, which is an archaic form). It is also popular in Argentina and Uruguay, where it is known as sambayón. In Colombia, it's known as sabajón. In Venezuela, it is sambayón as well as having a related egg-based dessert drink is called ponche de crema almost exclusively drunk at Christmas time.

Preparation

The origin of zabaglione is uncertain. It might have originated in Venice when this city ruled the Adriatic. Originally, sweet Cyprus wine was used, but with the decline of the Venetian Republic, Marsala wine began to be used instead. Another change in the recipe is the use of sugar instead of honey, the original ingredient.

Classical zabaglione uses raw egg yolks, but today many may prefer to prepare it in a bain-marie. However, it is often recommended to use a simple double boiler with a heat resistant bowl suspended above the water and to barely simmer to avoid scrambling the eggs. Beaten egg white is also widely replaced by whipped cream. Occasionally, the wine is omitted when the dish is served to children or nondrinkers.

Zabaglione is also popular in chocolates.

See also

• Eggnog
• Rompope
• Advocaat
• Kogel mogel
• Coquito
• Eierpunsch
• Ponche crema
• SabayonLinux - Named after the dessert

External links

• Zabaglione on h2g2
• How to succeed in making your sabayon