Zabaglione
Zabaglione
Zabaglione (pronounced: zah-bah-lyoh-neh), also known as sabayon in French, is a classic Italian dessert made from egg yolks, sugar, and a sweet wine, typically Marsala wine.
Etymology
The term "zabaglione" is derived from the Neapolitan word "zabajone" or "zabaiòne", although its exact origins are unknown. Some theories suggest it may have originated from the Latin word "sabaium", a drink made with beer froth and warm wine. Others believe it may have come from the Greek word "sabaium", a type of yeast used in ancient times.
Ingredients
- Egg yolks: The main ingredient in zabaglione, providing the base for the dessert.
- Sugar: Used to sweeten the dessert.
- Marsala wine: A sweet wine typically used in zabaglione, although other wines or spirits can also be used.
Preparation
Zabaglione is prepared by whisking together egg yolks, sugar, and wine in a large heatproof bowl set over a pan of simmering water. The mixture is whisked continuously until it becomes frothy and increases in volume. The dessert is traditionally served warm, often with fresh fruit or biscuits.
Related Terms
- Custard: A similar dessert made with egg yolks, sugar, and milk or cream.
- Sabayon: The French term for zabaglione.
- Marsala wine: A sweet wine typically used in the preparation of zabaglione.
External links
- Medical encyclopedia article on Zabaglione
- Wikipedia's article - Zabaglione
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