[zah-buh
l-yoh-nee; It. dzah-bah-lyaw-ne] 
| a foamy, custardlike mixture of egg yolks, sugar, and Marsala wine, usually served hot or chilled as a dessert. |
[zah-buh-yoh-nee; It. dzah-bah-yaw-ne] . | sa·ba·yon (sä'bä-yôɴ') n. See zabaglione. [French, from Italian zabaglione, zabaione.] |
| za·ba·glio·ne (zä'bəl-yō'nē, -bäl-yō'ně) n. A dessert or sauce consisting of egg yolks, sugar, and wine or liqueur beaten until thick and served hot or cold. Also called sabayon. [Italian, variant of zabaione, ultimately from Illyrian sabaium, beer.] |