What does zabaglione mean?
Zabaglione is a light Italian dessert made primarily from whipped egg yolks, sugar, and Marsala or another sweet fortified wine. The mixture is cooked until it becomes thick, pale, and aerated, producing a texture often compared with a rich mousse or soft custard. It is usually served chilled or at a mild temperature, either on its own or with biscuits, sponge cake, almonds, or fresh fruit. Its name is borrowed directly from Italian, where it is also spelled zabaione. In British and American English, zabaglione remains primarily associated with Italian cooking and specialist culinary writing rather than everyday speech. Although simple in its ingredients, it has a strong reputation for delicacy and sophistication. The dessert is valued for its combination of rich egg yolk, restrained sweetness, and the characteristic aroma of Marsala. For dictionaries and food writers, zabaglione is useful because it names a distinct preparation rather than a general category of baked pudding or custard.
nounA pale, frothy Italian dessert made by cooking whipped egg yolks with sugar and Marsala or a similar sweet wine until thick. It may be served alone or accompanied by biscuits, cake, or fruit.
- An Italian dessert of whipped egg yolks cooked with sugar and sweet wine, usually Marsala.
"We finished dinner with a delicate zabaglione served with fresh strawberries."
"The zabaglione was light and rich, scented with orange and Marsala."
"She served the zabaglione in small cups with amaretti biscuits."
The noun is often used as a mass noun for the dessert, but the plural is used when referring to separate portions or servings.
"The café served six small zabagliones with coffee."
Zabaglione turns humble egg yolks and Marsala into a silken cloud of sweetness.
Reviewed by Deb Chak, Editor. AI-assisted content curated by RJS Tech Solutions LLP.
Etymology of zabaglione
The English word is borrowed from Italian zabaglione, which is also written zabaione. Both forms refer to the Italian egg-yolk dessert traditionally made with Marsala. The related Italian form zabaia is associated with the word's earlier history, although the precise development of the culinary term is not sufficiently clear to state with certainty.
How zabaglione is actually used
This is chiefly a culinary loanword used in British and American English for the Italian dessert. It may be treated as a mass noun, while the plural is used for individual portions.
Easily confused with zabaglione
Zabaione is an alternative Italian spelling of the same egg-yolk and wine dessert.