Definition

Noun A light, foamy, custard-like dessert, traditionally made by whisking egg yolks, sugar, and a sweet wine (typically Marsala) over gentle heat. It can be served either warm or chilled.

Usage

Zabaglione is used as a singular, uncountable noun to refer to the dessert itself. * For dessert, the chef prepared a classic zabaglione. * The menu features a seasonal berry zabaglione.

Examples

• The simplicity of a well-made zabaglione is its greatest virtue.
• She learned to make zabaglione from her Italian grandmother.
• We finished the meal with glasses of chilled zabaglione.

Advanced Usage

• As a sauce: While traditionally a dessert, zabaglione can sometimes be served as a warm sauce over fresh fruit or cakes.
  • The poached pears were accompanied by a vanilla zabaglione.

Variants and Related Words

• Sabayon: The French term for a very similar dessert, often used interchangeably in English, though sometimes implying a broader range of flavorings beyond Marsala wine.

Synonyms

• Custard (specifically a foamy, wine-flavored custard)
• Sabayon

Notes

• Zabaglione is of Italian origin. Its preparation is a classic technique in both Italian and French pastry.

Noun

1. light foamy custard-like dessert served hot or chilled