Zabaione

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Zabaione
Marsala sabayon with cookie and local stone fruit.jpg
A glass of Zabaione
Alternative names Zabaglione, zabajone, sabayon
Course Dessert
Place of origin Italy
Main ingredients Egg yolks, sugar, a sweet wine
Cookbook:Zabaione  Zabaione

Zabaione (written also sabayon, or zabajone, Zabaglione, Italian pronunciation: [dzabaʎˈʎoːne] or [dzabaˈjoːne]), is an Italian dessert, or sometimes a beverage, made with egg yolks, sugar, and a sweet wine (usually Marsala wine). 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, zabaione 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).

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 there is also a related egg-based dessert drink called ponche crema. This is consumed almost exclusively at Christmas time.

Preparation[edit]

Classical Zabaione uses raw egg yolks, but today many may prefer to cook the custard in a bain-marie. It can be finished with beaten egg white (meringue) or sometimes 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[edit]

External links[edit]