sabayon

[ French sa-ba-yawn ]

/ French sa baˈyɔ̃ /

Origin of sabayon

< French < Italian zabaione; see zabaglione

For the sabayon, mix the mascarpone, fructose, yogurt and vanilla.

5 Healthy Spa Meals |Ratha Tep |January 13, 2011 |DAILY BEAST
A sabayon or other sauce can be served with them if convenient, but it is not essential.

The Century Cook Book |Mary Ronald
Serve with it plain pudding sauce, Sabayon, or a fruit sauce.

The Century Cook Book |Mary Ronald
Sabayon of Madeira or Malaga wine without lemon juice is made the same way.

Desserts and Salads |Gesine Lemcke

Fill with currant or other fruit jelly, dust with powdered sugar, and serve with cream or Sabayon sauce.

The Hotel St. Francis Cook Book |Victor Hirtzler

sabayon

/ (ˌsæbaɪˈjɒn, French sabajɔ̃) /

a dessert or sweet sauce made with egg yolks, sugar, and wine beaten together over heat till thick: served either hot or cold

C20: from French, alteration of Italian zabione zabaglione