Zabaione
A glass of zabaione | |
| Alternative names | Zabaglione, zabaglione al caffè (lit. 'coffee zabaglione'), zabajone, sambajon (in Piedmontese), sabayon (in French) |
|---|---|
| Course | Dessert |
| Place of origin | Italy |
| Region or state | Piedmont |
| Main ingredients | Egg yolks, sugar, a sweet wine |
Zabaione (Italian: [dzabaˈjoːne]) or, through hypercorrection, zabaglione (UK: /ˌzæbəlˈjoʊni/, US: /ˌzɑːb-/; Italian: [dzabaʎˈʎoːne]), is an Italian dessert, or sometimes a beverage, made with egg yolks, sugar, and a sweet wine (usually Moscato d'Asti or Marsala wine). Some versions of the recipe incorporate spirits such as cognac. The dessert version is a light custard, whipped to incorporate a large amount of air. Since the 1960s, in restaurants in areas of the US with large Italian populations, zabaione is usually served with strawberries, blueberries, peaches, etc., in a champagne coupe, and is often prepared tableside for dramatic effect.
In France, it is called sabayon. The dessert is popular in Argentina and Uruguay, where it is known as sambayón (from the Piedmontese sambajon) and is a popular ice cream flavour.
Espresso zabaglione incorporates the sugar and egg yolk mixture into a small cup to be filled with a shot of espresso coffee, which can be served frozen.