A dish of zabaglione.
a frothy dessert or sauce made of eggs, sugar, and wine, typically Marsala, beaten together over boiling water
Origin of zabaglioneItalian augmentative of zabaione, ultimately ; from Late Latin sabaia, an Illyrian barley drink, beer, ultimately ; from Indo-European base an unverified form sab-, to taste from source sap
A dessert or sauce consisting of egg yolks, sugar, and wine or liqueur beaten until thick and served hot or cold. Also called sabayon.
Origin of zabaglioneItalian, variant of zabaione, ultimately from Illyrian sabaium, beer.
From the Italian, from the Latin sabai, (an Illyrian drink) + -one, (an Italian suffix).