zabajone

[zah-buhl-yoh-nee; It. dzah-bah-lyaw-ne]

za·ba·glio·ne

[zah-buhl-yoh-nee; It. dzah-bah-lyaw-ne]
noun Italian Cookery.
a foamy, custardlike mixture of egg yolks, sugar, and Marsala wine, usually served hot or chilled as a dessert.
Also, za·ba·io·ne, za·ba·jo·ne [zah-buh-yoh-nee; It. dzah-bah-yaw-ne] .
Also called sabayon.


Origin:
1895–1900; < Italian, variant of zabaione, perhaps < Late Latin sabai(a) an Illyrian drink + Italian -one augmentative suffix
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2012.
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Zabajone is always a great word to know.
So is zedonk. Does it mean:
a printed punctuation mark (‽), available only in some typefaces, designed to combine the question mark (?) and the exclamation point (!), indicating a mixture of query and interjection, as after a rhetorical question.
the offspring of a zebra and a donkey.
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