from The American Heritage® Dictionary of the English Language, 4th Edition

  • n. A dessert or sauce consisting of egg yolks, sugar, and wine or liqueur beaten until thick and served hot or cold. Also called sabayon.

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. A custard-like dessert made with egg yolks, sugar and Marsala wine
  • n. eggnog

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • n. light foamy custard-like dessert served hot or chilled


from The American Heritage® Dictionary of the English Language, 4th Edition

Italian, variant of zabaione, ultimately from Illyrian sabaium, beer.

from Wiktionary, Creative Commons Attribution/Share-Alike License

From the Italian, from the Latin sabai, (an Illyrian drink) + -one, (an Italian suffix).


  • This cream mixture is known as zabaglione in Italian.

    Italy Travel Guide

  • (also spelt sillabub) ` a drink or dish made of milk or cream, curdled by the admixture of wine, cider, or other acid, and often sweetened or flavored 'is a corruption (involving metathesis) of the Italian zabaglione, which is after all a pretty similar concoction.

    VERBATIM: The Language Quarterly Vol VI No 1

  • I'm especially pleased with the Anthrax, Banana and Echidna Broth, which is served with an E-Coli zabaglione.

    Archive 2009-03-01

  • Then use them in that mayonnaise you always meant to make by hand, or hollandaise, custard, crème caramel or zabaglione.

    Food for Fort: Weevils, kidney soup and egg yolks

  • First-rate roasted scallops with celery-root remoulade; Atlantic cod; cheddar cheeseburger and fries; fish and chips, which includes calamari and other assorted sea creatures and a delicious tartar sauce; molten chocolate cake; and lemon zabaglione.

    Fact And Comment

  • An Italy with its own currency could devalue its way back to competitiveness in the time it takes to whip up a zabaglione.

    Italy's New Budget Should Continue the Family Affair

  • It contains 150 traditional recipes of foreign and domestic food classics—ranging from corn bread to zabaglione—culled from 25 years of the Art of Eating, arguably America's most erudite and prestigious food publication.

    Between Foodies and Frozen Dinners

  • "As a dessert they make a wonderful homemade zabaglione and hot chocolate sauce."

    Lunch, Italian Style

  • End your evening with one of seven homemade desserts: the raspberries with zabaglione are a sinfully rich concoction, while the cannoli is a creamy masterpiece.

    Fern Siegel: Stage Door: Chicago

  • Mr. Chriss made cashew-crusted banana skewers with orange reduction zabaglione and a touch of coffee.

    Chowing Down, for Art's Sake


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