A dessert or sauce consisting of egg yolks, sugar, and wine or liqueur beaten until thick and served hot or cold. Also called sabayon.
[Italian, variant of zabaione, ultimately from Illyrian sabaium, beer.]
Dictionary:
za·ba·glio·ne (zä'bəl-yō'nē, -bäl-yō'nĕ) ![]() |
[Italian, variant of zabaione, ultimately from Illyrian sabaium, beer.]
| 5min Related Video: zabaglione |
| Food and Nutrition: zabaglione |
Italian; frothy dessert made from egg yolks, sugar, and wine (usually marsala) whisked over gentle heat until thick. French sabayon is similar.
| Food Lover's Companion: zabaglione; zabaione |
[zah-bahl-YOH-nay] One of Italy's great gifts to the rest of the world, zabaglione is an ethereal dessert made by whisking together egg yolks, wine (traditionally marsala) and sugar. This beating is done over simmering water so that the egg yolks cook as they thicken into a light, foamy custard. Traditional zabaglione must be made just before serving. (There is also a frozen version.) The warm froth can be served either as a dessert by itself or as a sauce over cake, fruit, ice cream or pastry. In France it's called sabayon or sabayon sauce.
| WordNet: zabaglione |
The noun has one meaning:
Meaning #1:
light foamy custard-like dessert served hot or chilled
Synonym: sabayon
| Wikipedia: 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.
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.
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