[zah-buh l-yoh-nee; Italian dzah-bah-lyaw-ne]
noun Italian Cookery.
a foamy, custardlike mixture of egg yolks, sugar, and Marsala wine, usually served hot or chilled as a dessert.
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. 2019
Examples from the Web for zabaglione
Historical Examples of 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
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