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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:

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

From Salon Sep. 28, 2019

But, according to the writer and historian Betty Fussell, what really got home cooks running out to buy Marsala was zabaglione, that furiously whisked three-ingredient custard, which was also included in Hazan’s book.

From New York Times Apr. 23, 2019

Italy has its divine zabaglione, in which egg yolks are beaten over heat with sugar and Marsala wine.

From Washington Post Jun. 13, 2017

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 Van Vechten, Carl

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