[ zah-buhl-yoh-nee; Italian dzah-bah-lyaw-ne ]
/ ˌzɑ bəlˈyoʊ ni; Italian ˌdzɑ bɑˈlyɔ nɛ /
noun Italian Cooking.
a foamy, custardlike mixture of egg yolks, sugar, and Marsala wine, usually served hot or chilled as a dessert.
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What does “vacillate” mean?
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/.
Also called sabayon.
Origin of zabaglione
1895–1900; <Italian, variant of zabaione, perhaps <Late Latin sabai(a) an Illyrian drink + Italian -one augmentative suffix
Words nearby zabaglione
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2020
Example sentences 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
/ (ˌzæbəˈljəʊnɪ) /
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