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Zabaglione

A classic Italian dessert of warmed and whisked Marsala or wine, egg yolks and sugar beaten over hot water until it forms a light, foamy custard. Zabaglione is served as a dessert or as a sauce over fruit, cake, ice cream or pastries or it may be mixed with cream and frozen (freddo). Zabaglione is the anglicized form of the Italian word zabaione, which was adopted by the French as ‘sabayon’.