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[zah-buh l-yoh-nee; Italian dzah-bah-lyaw-ne] /ˌzɑ bəlˈyoʊ ni; Italian ˌdzɑ bɑˈlyɔ nɛ/
noun, Italian Cookery.
a foamy, custardlike mixture of egg yolks, sugar, and Marsala wine, usually served hot or chilled as a dessert.
Also, zabaione, zabajone
[zah-buh-yoh-nee; Italian dzah-bah-yaw-ne] /ˌzɑ bəˈyoʊ ni; Italian ˌdzɑ bɑˈyɔ nɛ/ (Show IPA)
Also called sabayon.
Origin of zabaglione
1895-1900; < Italian, variant of zabaione, perhaps < Late Latin sabai(a) an Illyrian drink + Italian -one augmentative suffix Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2015.
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Examples from the Web for zabaglione
Historical Examples
  • The very melodies of Verdi and Rossini are inextricably twined in our minds around memories of ravioli and zabaglione.

    The Merry-Go-Round Carl Van Vechten
British Dictionary definitions for zabaglione


a light foamy dessert made of egg yolks, sugar, and marsala, whipped together and served warm in a glass
Word Origin
Italian; probably related to Late Latin sabaia Illyrian drink made from grain
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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