Zabaione
Italian dessert made with egg, sugar, and wine / From Wikipedia, the free encyclopedia
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Zabaione (Italian: [dzabaˈjoːne]) or zabaglione (UK: /ˌzæbəlˈjoʊni/, US: /ˌzɑːb-/, Italian: [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).[2] Some versions of the recipe incorporate 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 coupe, and is often prepared tableside for dramatic effect.[3] In France, it is called sabayon, while its Italian name is zabaione or zabaglione (or zabajone, an archaic spelling).
Alternative names | Zabaglione, zabajone, sabayon, coffee zabaglione, coffee zabaglione, zabaglione al caffé |
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Course | Dessert |
Place of origin | Italy |
Region or state | Piedmont[1] |
Main ingredients | Egg yolks, sugar, a sweet wine |
The dessert is popular in Argentina and Uruguay, where it is known as sambayón (from the Piedmontese sambajon) and is a popular ice cream flavour.[4] 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 during Christmas time.