[ 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.
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
/ (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