zabaglione [zah-buh l-yoh-nee] noun
The Italian term for the same dessert, sabayon, in French. It is a light and foamy sauce consisting of egg yolks, wine (often Marsala) and sugar whisked together in a double boiler until expanded in volume and frothy. It is made à la minute, served warm and immediately, often over berries or cake.
Timing is very important when making zabaglione. If the sauce is cooked too long or cooked over too high a heat, then sweetened scrambled eggs will result. Also, if the zabaglione sits too long after being prepared, it will lose volume. Whisk it constantly with a large balloon whisk over simmering water and serve immediately.
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