Zabaione

Zabaione
A glass of zabaione
Alternative namesZabaglione, zabajone, sambajon (in Piedmontese), sabayon (in French), zabaglione al caffè (coffee zabaglione)
CourseDessert
Place of originItaly
Region or statePiedmont[1]
Main ingredientsEgg yolks, sugar, a sweet wine

Zabaione (Italian: [dzabaˈjoːne]) or zabaglione (UK: /ˌzæbəlˈjoʊni/, US: /ˌzɑːb-/, Italian: [dzabaʎˈʎoːne]) is an Italian dessert, or sometimes a beverage, made with egg yolks, sugar, and a sweet wine (usually Moscato d'Asti or Marsala wine).[2] Some versions of the recipe incorporate spirits such as cognac. The dessert version is a light custard, whipped to incorporate a large amount of air. Since the 1960s, in restaurants in areas of the United States with large Italian populations, zabaione is usually served with strawberries, blueberries, peaches, etc., in a champagne coupe, and is often prepared tableside for dramatic effect.[3] In France, it is called sabayon, while its Italian name is zabaione or zabaglione (or zabajone, an archaic spelling).

The dessert is popular in Argentina and Uruguay, where it is known as sambayón (from the Piedmontese sambajon) and is a popular ice cream flavour.[4] In Colombia, the name is sabajón. In Venezuela, there is also a related egg-based dessert drink called ponche crema, which is consumed almost exclusively during Christmas time.[citation needed]

Espresso zabaglione incorporates the sugar and egg yolk mixture into a small cup to be filled with a shot of espresso coffee, which can be served frozen.[5]

  1. ^ "REGIONE PIEMONTE BU16 21/04/2016 : Deliberazione della Giunta Regionale 18 aprile 2016, n. 16-3169 : D.lgs. n. 173/98, art. 8 e D.M. n. 350 del 8 settembre 1999 - Individuazione elenco aggiornato dei prodotti agroalimentari tradizionali del Piemonte. VI aggiornamento" (PDF). Regione.piemonte.it. Archived (PDF) from the original on 5 February 2020. Retrieved 9 March 2022.
  2. ^ McGee, Harold (2007). On Food and Cooking: The Science and Lore of the Kitchen (Illustrated ed.). Simon and Schuster. pp. 113–115. ISBN 978-1-4165-5637-4. Archived from the original on 23 November 2021. Retrieved 27 November 2016.
  3. ^ Foster, John (2 September 2016). "Chef Foster: Hard to Pronounce Treats Offer a Pleasant Surprise with Seasonal Ingredients Added". North Kentucky Tribune. Archived from the original on 15 October 2017. Retrieved 27 November 2016.
  4. ^ Lebeaux, Rachel (23 September 2016). "Luscious Treats Abound at Dulce D Leche Gelato café". Boston Globe. Archived from the original on 26 November 2018. Retrieved 27 November 2016.
  5. ^ Tanis, David. "Frozen Espresso Zabaglione". New York Times.