Zabaglione

Here is what to do when you have a lot of yolks left over from making an angel food cake or meringues with the whites that came with them. Or you could start out intending to make this golden foam and freeze the whites for another day.

That much is certain about zabaglione. There also seems to be general agreement that it is an Italian dish, with an alternate spelling—zabaione—that some authorities prefer, for reasons they do not choose to disclose. I’m fine with either, sinc