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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.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
(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]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
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]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.