zabaglione

za·ba·glio·ne

Z0000500 (zä′bəl-yō′nē, -bäl-yō′nĕ)n. A dessert or sauce consisting of egg yolks, sugar, and wine or liqueur beaten until thick and served hot or cold. Also called sabayon.

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[Italian, variant of zabaione, ultimately from Illyrian sabaium, beer.]

zabaglione

(ˌzæbəˈljəʊnɪ) n (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]

za•ba•glio•ne

(ˌzɑ bəlˈyoʊ ni, -bɑl-)

n. a custardlike dessert of egg yolks beaten to a froth with sugar and Marsala. [1895–1900; < Italian]

Thesaurus

Noun

1.

zabaglione - light foamy custard-like dessert served hot or chilledsabayonafters, dessert, sweet - a dish served as the last course of a meal

Translations