zabaglione
[ zah-buhl-yoh-nee; Italian dzah-bah-lyaw-ne ]
nounItalian Cooking.
a foamy, custardlike mixture of egg yolks, sugar, and Marsala wine, usually served hot or chilled as a dessert.
Origin of zabaglione
11895–1900; <Italian, variant of zabaione, perhaps <Late Latin sabai(a) an Illyrian drink + Italian -one augmentative suffix
- Also called sabayon.
- 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/.
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2024
How to use zabaglione in a sentence
It is best to cook Zabaione in a double boiler or in a dish set into a larger one of boiling water, to prevent its curdling.
Practical Italian Recipes for American Kitchens | Julia Lovejoy CunibertiHe nodded, but held up a clean spoon to indicate that his zabaione had yet to be swallowed.
December Love | Robert Hichens
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
Origin of zabaglione
1Italian; 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
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