zabaglione

American  

[zah-buhl-yoh-nee, dzah-bah-lyaw-ne] / ˌzɑ bəlˈyoʊ ni, ˌdzɑ bɑˈlyɔ nɛ /

Italian zabaione,

noun

Italian Cooking.

1. a foamy, custardlike mixture of egg yolks, sugar, and Marsala wine, usually served hot or chilled as a dessert.

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zabaglione British  

/ ˌzæbəˈljəʊnɪ /

noun

1. a light foamy dessert made of egg yolks, sugar, and marsala, whipped together and served warm in a glass

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Etymology

Origin of zabaglione

1895–1900; < Italian, variant of zabaione, perhaps < Late Latin sabai ( a ) an Illyrian drink + Italian -one augmentative suffix

Example Sentences

Serve with ice cream or a quick zabaglione for a special dessert.

From Salon

Her dense chocolate budino is buried under an airy, lightly bitter espresso zabaglione studded with shingles of dark chocolate.

From New York Times

You can also dollop your ice cream with zabaglione, an egg-based custard sauce.

From Salon

Some argue the egg yolks must be gently cooked into a zabaglione, while others, like Headley, insist on raw yolks.

From Washington Post

When the zabaglione is cooled, scrape about a third of it over the mascarpone, and fold it in with a large rubber spatula.

From Salon