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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.]
(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-)
a custardlike dessert of egg yolks beaten to a froth with sugar and Marsala.
[1895–1900; < Italian]