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

We would often assemble in the kitchen to watch him make a bechamel sauce or his unbeatable zabaglione dessert.

From Salon • Sep. 28, 2019

This time of year, David Tanis’s recipe for peaches with zabaglione abides.

From New York Times • Aug. 5, 2016

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

From Slate • Dec. 23, 2014

Friends of the house are sometimes welcomed with a chive-flecked parfait of plump raw oysters gilded with frothy prosecco zabaglione and capped with a wafer-thin cracker holding glistening spoonbill caviar.

From Washington Post

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 Van Vechten, Carl