Definitions for "Zabaglione"
Keywords:  marsala, custard, sabayon, yolks, foamy
Zabaglione is an dessert made by whisking together egg yolks, wine (traditionally Marsala) and sugar. The ingredients are beaten over simmering water so that the egg yolks cook as they thicken into a light, foamy custard. The warm froth can be served either as a dessert by itself or as a sauce over cake or fruit. In France, zabaglione is known as "sabayon."
light foamy custard-like dessert served hot or chilled
Similar to Sabayon, an Italian dessert made with Marsala wine, egg yolks, and sugar.