Back سابايوني Arabic سابايوني ARY Сабаён Byelorussian Дзабайоне Bulgarian Crema sabaiona Catalan Zabaione Czech Zabaglione German Ζαμπαγιόνε Greek Zabajono Esperanto Zabaione Spanish
 A glass of zabaione | |
| Alternative names | Zabaglione, zabaglione al caffè (lit. 'coffee zabaglione'), zabajone, sambajon (in Piedmontese), sabayon (in French) |
|---|---|
| Course | Dessert |
| Place of origin | Italy |
| Region or state | Piedmont[1] |
| Main ingredients | Egg yolks, sugar, a sweet wine |
Zabaione (Italian: [dzabaˈjoːne]) or, through hypercorrection, zabaglione (UK: /ˌzæbəlˈjoʊni/, US: /ˌzɑːb-/; Italian: [dzabaʎˈʎoːne])[a] 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 US 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. 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]
Espresso zabaglione incorporates the sugar and egg yolk mixture into a small cup to be filled with a shot of espresso coffee, which can be served frozen.[5]
- ^ "REGIONE PIEMONTE BU16 21/04/2016 : Deliberazione della Giunta Regionale 18 aprile 2016, n. 16-3169 : D.lgs. n. 173/98, art. 8 e D.M. n. 350 del 8 settembre 1999 - Individuazione elenco aggiornato dei prodotti agroalimentari tradizionali del Piemonte. VI aggiornamento" (PDF). Regione.piemonte.it. Archived (PDF) from the original on 5 February 2020. Retrieved 9 March 2022.
- ^ McGee, Harold (2007). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. pp. 113–115. ISBN 978-1-4165-5637-4. Archived from the original on 23 November 2021. Retrieved 27 November 2016 – via Google Books.
- ^ Foster, John (2 September 2016). "Chef Foster: Hard to Pronounce Treats Offer a Pleasant Surprise with Seasonal Ingredients Added". North Kentucky Tribune. Archived from the original on 15 October 2017. Retrieved 27 November 2016.
- ^ Lebeaux, Rachel (23 September 2016). "Luscious Treats Abound at Dulce D Leche Gelato café". Boston Globe. Archived from the original on 26 November 2018. Retrieved 27 November 2016.
- ^ Tanis, David. "Frozen Espresso Zabaglione". cooking.nytimes.com. The New York Times.
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