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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.]


(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]


(ˌzɑ bəlˈyoʊ ni, -bɑl-)

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
References in periodicals archive ?
I've also made enjoyable zabagliones with orange juice, tangerine juice, sherry, madeira, dry vermouth, and all kinds of other white wines.
A few 19-century restaurants, like Jack's (615 Sacramento Street, 415/986-9854) and Fior d'Italia (601 Union Street, 986-1886), still have zabaglione on their menus.
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.
Tiny bubbles, whipped into heating egg yolks, wine, and sugar, create the classic Italian dessert zabaglione, best enjoyed warm.
Garnish (optional, choices follow) In a round-bottom zabaglione pan or top of a double boiler, beat together egg yolks, sugar, wine, and seasonings.
Follow recipe for spirited zabaglione (preceding); add 3 more tablespoons sugar.