Zabaione
A glass of Zabaione
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| Origin | |
|---|---|
| Alternative name(s) | Zabaglione, zabajone, sabayon |
| Place of origin | Italy |
| Details | |
| Course served | Dessert |
| Main ingredient(s) | Egg yolks, sugar, a sweet wine |
Lua error in package.lua at line 80: module 'strict' not found. Zabaione (Italian pronunciation: [dzabaˈjoːne]; written also sabayon, zabajone or zabaglione [dzabaʎˈʎoːne]), is an Italian dessert, or sometimes a beverage, made with egg yolks, sugar, and a sweet wine (usually Marsala wine). 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) glass. In France, it is called sabayon, while its Italian name is zabaione or zabaglione (or zabajone, an archaic spelling).
The dessert is popular in Argentina and Uruguay, where it is known as sambayón. It is a popular ice cream flavour in Argentina's ice-cream shops. 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 at Christmas time.
Preparation
Classical zabaione uses raw egg yolks, but today many may prefer to cook the custard in a bain-marie. It can be finished with beaten egg white (meringue) or sometimes by whipped cream.
Occasionally, the wine is omitted when the dish is served to children or those who abstain from alcohol. It is then in effect a very different dessert. It may then be sometimes flavoured with a small amount of espresso.
See also
- Eggnog
- Rompope
- Advocaat
- Kogel mogel
- Coquito
- Eierpunsch
- Vov (in Italian)
- Amazake
External links
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Wikimedia Commons has media related to Zabajone. |
