zabaglione


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za·ba·glio·ne

 (zä′bəl-yō′nē, -bäl-yō′nĕ)
n.
A dessert or sauce consisting of egg yolks, sugar, and wine or liqueur beaten until thick and served hot or cold. Also called sabayon.

[Italian, variant of zabaione, ultimately from Illyrian sabaium, beer.]

zabaglione

(ˌzæbəˈljəʊnɪ)
n
(Cookery) a light foamy dessert made of egg yolks, sugar, and marsala, whipped together and served warm in a glass
[Italian; probably related to Late Latin sabaia Illyrian drink made from grain]

za•ba•glio•ne

(ˌzɑ bəlˈyoʊ ni, -bɑl-)

n.
a custardlike dessert of egg yolks beaten to a froth with sugar and Marsala.
[1895–1900; < Italian]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.zabaglione - light foamy custard-like dessert served hot or chilledzabaglione - light foamy custard-like dessert served hot or chilled
afters, dessert, sweet - a dish served as the last course of a meal
Translations
Zabaglione
zabaione
References in periodicals archive ?
The dessert list is a shrine to sweet ricotta - stuffed inside crisp cannoli shells, marzipancovered cassatine cakes and cassatelle pastries - alongside staples such as tiramisu, affogato and zabaglione.
Zabaglione is a frothy combination of egg yolk, sugar and Marsala that few restaurants attempt.
It is transporting the Zabaglione Circus and its main attraction: a black Marsupilami!
It's a sweet treat featuring zabaglione, which traditionally is served like a beverage made with egg yolks, sugar and sweet wine.
Besides the usual special menu choice of either coffee or ice cream for the third course, this one had the extra option of home-made tiramisu and this winning combination of liqueursoaked sponge and zabaglione cream with a dusting of cocoa powder proved a perfect end to my guest's meal.
An affogato made with frozen zabaglione instead of ice cream had a kick to jolt you back awake after a very comprehensive meal.
And if you miss old-school Italian--food like pasta e fagioli or gnocchi, or a good pumpkin risotto, or a classic osso buco paired with saffron risotto, or a Dover sole with lemon putter sauce, or a foamy Zabaglione, or Tiramisu that doesn't taste of cream cheese--then this is where you should celebrate your next special occasion.
Savour Italy's world-famous Zabaglione and Zuccotto desserts, and taste sumptuous recipes using the zucchini vegetable at the Italian pavilion organised by theItalian Trade Agency (ITA).
Once used as a social space by hospital workers (even the name, which means 'after work', is borrowed), the moody, mirror-filled restaurant is stirring up Venice's somewhat stale culinary scene with creative dishes such as zabaglione topped with caviar, and a pork belly so tender I almost mistake it for a tuna steak.