zabaglione

[ zah-buh l-yoh-nee; Italian dzah-bah-lyaw-ne ]
/ ˌzɑ bəlˈyoʊ ni; Italian ˌdzɑ bɑˈlyɔ nɛ /

noun Italian Cookery.

a foamy, custardlike mixture of egg yolks, sugar, and Marsala wine, usually served hot or chilled as a dessert.
Also za·ba·io·ne, za·ba·jo·ne [zah-buh-yoh-nee; Italian dzah-bah-yaw-ne] /ˌzɑ bəˈyoʊ ni; Italian ˌdzɑ bɑˈyɔ nɛ/.
Also called sabayon.

Origin of zabaglione

1895–1900; < Italian, variant of zabaione, perhaps < Late Latin sabai(a) an Illyrian drink + Italian -one augmentative suffix

Words nearby zabaglione

za, za-zen, zaandam, zaanstad, zaatar, zabaglione, zabrze, zabulon, zabuton, zacatecas, zach

Example sentences from the Web for zabaglione

  • The very melodies of Verdi and Rossini are inextricably twined in our minds around memories of ravioli and zabaglione.

    The Merry-Go-Round |Carl Van Vechten

British Dictionary definitions for zabaglione

zabaglione
/ (ˌzæbəˈljəʊnɪ) /

noun

a light foamy dessert made of egg yolks, sugar, and marsala, whipped together and served warm in a glass

Word Origin for zabaglione

Italian; probably related to Late Latin sabaia Illyrian drink made from grain