Zabaione

Zabaglione

A glass of Zabaione
Alternative names Zabaglione, zabajone, sabayon
Course Dessert
Place of origin Italy
Main ingredients Egg yolks, sugar, a sweet wine
Cookbook: Zabaglione  Media: Zabaglione

Zabaione (Italian pronunciation: [dzabaˈjoːne]; written also sabayon, zabajone or zabaglione [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).[1] 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.[2] 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. It is a popular ice cream flavour in Argentina's ice-cream shops.[3] In Colombia, the name is sabajón. In Venezuela there is also a related egg-based dessert drink called ponche crema. This is consumed almost exclusively at Christmas time.

Preparation

Classical zabaione uses raw egg yolks, but today many may prefer to cook the custard in a bain-marie.[4] It can be finished with beaten egg white (meringue) or sometimes with whipped cream.

Occasionally, the wine is omitted when the dish is served to children or those who abstain from alcohol. It is then in effect a very different dessert. It may then be sometimes flavoured with a small amount of espresso.

French cuisine

The French adopted the recipe as part of their system of sauces in the 1800s as a dessert cream called sabayon.[1] By the 20th century the name sabayon was also used to describe savory broths and yolk-based sauces.

Ernest Hemingway mentions the dessert in his 1929 novel A Farewell to Arms.[5]

It is also mentioned in the Golden Girls episode "Love for Sale" (1991).

See also

References

  1. 1 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. Retrieved 27 November 2016.
  2. ↑ Foster, John (2 September 2016). "Chef Foster: Hard to Pronounce Treats Offer a Pleasant Surprise with Seasonal Ingredients Added". North Kentucky Tribune. Retrieved 27 November 2016.
  3. ↑ Lebeaux, Rachel (23 September 2016). "Luscious Treats Abound at Dulce D Leche Gelato Café". Boston Globe. Retrieved 27 November 2016.
  4. ↑ DeWan, James P. (26 June 2013). "Creamy Indulgence of Zabaglione Whisk, Whisk, Whisk your Way to a Luscious Italian Custard". Chicago Tribune. Retrieved 27 November 2016.
  5. ↑ "Study Help Full Glossary for A Farewell to Arms". CliffsNotes. Retrieved June 12, 2017.
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