|Alternative names||Zabaione, zabajone, sabayon|
|Place of origin||Italy|
|Main ingredients||Egg yolks, sugar, a sweet wine|
|Cookbook: Zabaglione Media: Zabaglione|
|This article does not cite any sources. (September 2011) (Learn how and when to remove this template message)|
Zabaglione (Italian pronunciation: [dzabaˈjoːne]; written also sabayon, zabajone or zabaione [dzabaʎˈʎoːne]) is an Italian dessert, or sometimes a beverage, made with egg yolks, sugar, and a sweet wine (usually Moscato d'Asti or Marsala wine). Some people like to add some spirits, such as cognac. The dessert version is a light custard, whipped to incorporate a large amount of air. Since the 1960s, in restaurants in areas of the United States with large Italian populations, zabaione is usually served with strawberries, blueberries, peaches, etc. in a champagne glass (coupe). 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.
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.
|Wikimedia Commons has media related to Zabajone.|