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zabaglione

American  
[zah-buhl-yoh-nee, dzah-bah-lyaw-ne] / ˌzɑ bəlˈjoʊ ni, ˌdzɑ bɑˈljɔ 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.


zabaglione British  
/ ˌzæbəˈljəʊnɪ /

noun

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

"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

Etymology

Origin of zabaglione

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

Vocabulary lists containing zabaglione

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

See Examples For:

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

From Salon Oct. 27, 2022

There are also assorted pastas, and Italian-American favorites like baked clams oreganata, penne alla vodka, chicken Parm, Caesar salad and zabaglione.

From New York Times Dec. 14, 2021

And the following branzino is far from the light interlude you might anticipate, given a base of shredded leeks cooked in butter and an add-on of oysters in a froth of zabaglione and prosecco.

From Washington Post Jan. 28, 2020

Marinetti’s Futurist Cookbook, with the zabaglione in the sweet course of its “Declaration of Love Dinner.”

From Slate Dec. 23, 2014

The very melodies of Verdi and Rossini are inextricably twined in our minds around memories of ravioli and zabaglione.

From The Merry-Go-Round by Carl Van Vechten

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