[ 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.

Words nearby zabaglione

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. Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2020

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

/ (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