zabaglione

[ 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

za, za-zen, zaandam, zaanstad, zaatar, zabaglione, zabrze, zabulon, zabuton, zacatecas, zach

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. 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

zabaglione

/ (ˌzæbəˈljəʊnɪ) /

noun

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