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Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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zabaglione is the Anglicized (and internationally current) form of the Italian word which is correctly spelled zabaione and which became at the beginning of the 19th century sabayon in French. It denotes one of the most luxurious of dishes of the caudle type, and is generally supposed to have been invented in the early 16th century at the Florentine court of the Medici. Egg yolks, Marsala wine, and sugar are beaten vigorously in a double boiler until thick and foamy. There are later versions with cream, including a frozen one.