A glass of Zabaglione
|Alternative name(s)||Zabaglione, zabajone, sabayon|
|Place of origin||Italy|
|Main ingredient(s)||Egg yolks, sugar, a sweet wine|
|This article does not cite any references or sources. (September 2011)|
Zabaglione (written also sabayon, or zabajone, Zabaione, Italian pronunciation: [dzabaʎˈʎoːne] or [dzabaˈjoːne]), is an Italian dessert, or sometimes a beverage, made with egg yolks, sugar, a sweet wine (usually Marsala wine, but in the original formula Moscato d'Asti). The dessert version is a light custard, whipped to incorporate a large amount of air. Since the 1960s, in restaurants in US areas with large Italian populations, zabaglione is usually served with strawberries, blueberries, peaches, etc. in a champagne glass[clarification needed]. In France, it is called sabayon, while its Italian name is zabaione or zabaglione (or zabajone, an archaic spelling). It is believed that the name comes from Dalmatia, a part of Croatia, where it is called "zavajun", originating from the Dalmatian dialect's version of the Croatian verb "(za)vajati" , which means to "beat", "stir" or "roll", depending on the context.
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 crema. This is consumed almost exclusively at Christmas time.
Classical Zabaglione 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 those who abstain from alcohol. It is then in effect a very different dessert. It may then be sometimes flavoured with a small amount of espresso.
See also 
- Kogel mogel
- Sabayon Linux — A Linux software distribution named after the dessert
|Wikimedia Commons has media related to: Zabajone|