Zabaione
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Zabaione (written also Zabajone, IPA: [dzɑbɑˈjɔnɛ]; or Zabaglione, IPA: [zɑbɑˈʎɔnɛ]), is an Italian dessert made with egg yolks, sugar, a sweet liquor (usually Marsala wine), and sometimes one of cream, mascarpone, or 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 and is sometimes also spelled sabayon, while its real Italian name is zabaione (or zabajone, which is an archaic form). It is also popular in Argentina, where it is known as sambayón. In Colombia, it's known as sabajón. In Venezuela, a related egg-based dessert drink is called ponche de crema.
Preparation
The origin of zabaglione is not certain. It might have originated in Venice when this city ruled the Adriatic. Originally, sweet Cyprus wine was used, but with the retreat of the Venetian Republic, Marsala wine began to be used instead. Another change in the recipe is the use of sugar instead of honey, the original ingredient.
Classical zabaglione uses raw egg yolks, but today many may prefer to prepare it in a bain-marie. However, it is often recommended to use a simple double boiler with a heat resistant bowl suspended above the water and to barely simmer to avoid scrambling the eggs. Beaten egg white is also widely replaced by whipped cream. Occasionally, the wine is omitted when the dish is served to children or nondrinkers.
Actually
Zabaglione is now well known as Sabayon or Sillabub, it's a very soft preparation made by egg yolks who are added with liquid, sometime sugar, and whipped on a bain-marie until getting a foamy result. Liquid can be sweet (sweet wine, fruits juice, ...) or salted (dry wine, vinegar, reduced wine and herbs...), so sabayon could be sweet for a dessert or salted for a starter like scallops for example.
See also
- Eggnog
- Rompope
- Advocaat
- Kogel mogel
- Coquito
- Eierpunsch
- Ponche crema
- SabayonLinux - Named after the dessert