zabaglione
[ zah-buh l-yoh-nee; Italian dzah-bah-lyaw-ne ]
/ ˌzɑ bəlˈyoʊ ni; Italian ˌdzɑ bɑˈlyɔ nɛ /
|
noun Italian Cookery.
a foamy, custardlike mixture of egg yolks, sugar, and Marsala wine, usually served hot or chilled as a dessert.
Nearby words
Also za·ba·io·ne, za·ba·jo·ne [zah-buh-yoh-nee; Italian dzah-bah-yaw-ne] /ˌzɑ bəˈyoʊ ni; Italian ˌdzɑ bɑˈyɔ nɛ/.
Origin of zabaglione
1895–1900; < Italian, variant of zabaione, perhaps < Late Latin sabai(a) an Illyrian drink + Italian -one augmentative suffix
Also called sabayon.
Dictionary.com Unabridged
Based on the Random House Unabridged Dictionary, © Random House, Inc. 2019
Examples from the Web for zabaglione
The very melodies of Verdi and Rossini are inextricably twined in our minds around memories of ravioli and zabaglione.
The Merry-Go-Round|Carl Van Vechten
British Dictionary definitions for zabaglione
zabaglione
/ (ˌzæbəˈljəʊnɪ) /
noun
a light foamy dessert made of egg yolks, sugar, and marsala, whipped together and served warm in a glass
Word Origin for zabaglione
Italian; probably related to Late Latin sabaia Illyrian drink made from grain
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012