Zabaione
 |
This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (September 2011) |
Zabaione (written also sabayon, or zabajone, zabaglione Italian pronunciation: [dzabaˈʎioːnɛ]), is an Italian dessert made with egg yolks, sugar, a sweet wine (usually Marsala wine, but in the original formula Moscato d'Asti), and sometimes whole eggs. It is a very light custard, which has been whipped to incorporate a large amount of air. Zabaglione is traditionally served with fresh figs. Since the 1960s, in restaurants in U.S. areas where large Italian populations exist, zabaglione is usually served with strawberries, blueberries, peaches, etc. in a champagne glass. In France, it is called sabayon, while its true Italian name is zabaione or zabaglione (or zabajone, an archaic spelling).
The dessert is popular in Argentina and Uruguay, where it is known as sambayón. It is a popular ice cream flavour in Argentina's ice-cream shops. In Colombia, the name is sabajón. In Venezuela, it is called sambayón; there is also a related egg-based dessert drink called ponche de crema. This is consumed almost exclusively at Christmas time.
[edit] Preparation
The origin of zabaione is uncertain. It might have originated in Turin in the ninth century. Classical zabaione uses raw egg yolks, but today many may prefer to cook the custard in a bain-marie. Beaten egg white is sometimes replaced by whipped cream.
Occasionally, the wine is omitted when the dish is served to children or non-drinkers. It is then in effect a very different dessert. It may then be sometimes flavoured with a small amount of espresso.
[edit] See also
- Eggnog
- Rompope
- Advocaat
- Kogel mogel
- Coquito
- Eierpunsch
- Ponche crema
- Sabayon Linux — A Linux software distribution named after the dessert
- Amazake
