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 (zä′bəl-yō′nē, -bäl-yō′nĕ)
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


(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.
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
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
References in periodicals archive ?
PHOTO : or a portable electric mixer and double boiler produce successful zabagliones; mixer adds
Tiny bubbles, whipped into heating egg yolks, wine, and sugar, create the classic Italian dessert zabaglione, best enjoyed warm.
Spirited Zabaglione 4 large egg yolks 2 tablespoons sugar
Garnish (optional, choices follow) In a round-bottom zabaglione pan or top of a double boiler, beat together egg yolks, sugar, wine, and seasonings.
The wines I prefer in zabaglione are sweet, so I usually start with a small amount of sugar, then taste the cooked zabaglione and add more sugar if it is needed.
Zabaglione is unquestionably Italian, and it was immigrant Italian chefs who firmly established this dessert in the cuisine of San Francisco's flamboyant early days.
Because zabaglione comes together so quickly, it makes a fascinating one-act show.
As soon as the zabaglione is ready, it must be poured into waiting glasses; leave it too long on the heat and the foam collapses into scrambled yolks.