Definitions for zabaglioneˌzɑ bəlˈyoʊ ni, -bɑl-
This page provides all possible meanings and translations of the word zabaglione
Random House Webster's College Dictionary
za•ba•glio•neˌzɑ bəlˈyoʊ ni, -bɑl-(n.)
a custardlike dessert of egg yolks beaten to a froth with sugar and Marsala.
Origin of zabaglione:
1895–1900; < It
light foamy custard-like dessert served hot or chilled
A custard-like dessert made with egg yolks, sugar and Marsala wine
Origin: From the Italian, from the Latin sabai, (an Illyrian drink) + -one, (an Italian suffix).
Zabaglione, is an Italian dessert, or sometimes a beverage, made with egg yolks, sugar, and a sweet wine. The dessert version is a light custard, whipped to incorporate a large amount of air. Since the 1960s, in restaurants in US areas with large Italian populations, zabaglione is usually served with strawberries, blueberries, peaches, etc. in a champagne glass. In France, it is called sabayon, while its Italian name is zabaione or zabaglione. The dessert is popular in Argentina and Uruguay, where it is known as sambayón. It is a popular ice cream flavour in Argentina's ice-cream shops. In Colombia, the name is sabajón. In Venezuela, it is called sambayón; there is also a related egg-based dessert drink called ponche crema. This is consumed almost exclusively at Christmas time.
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