Origin of zabaglioneIt, 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 frothy dessert or sauce made of eggs, sugar, and wine, typically Marsala, beaten together over boiling water
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).
- Appetizers, salads, and homemade desserts such as tiramisu and zabaglione are also available on the lunch or dinner menu.