from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A dessert or sauce consisting of egg yolks, sugar, and wine or liqueur beaten until thick and served hot or cold. Also called sabayon.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A custard-like dessert made with egg yolks, sugar and Marsala wine
- n. eggnog
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. light foamy custard-like dessert served hot or chilled
This cream mixture is known as zabaglione in Italian.
(also spelt sillabub) ` a drink or dish made of milk or cream, curdled by the admixture of wine, cider, or other acid, and often sweetened or flavored 'is a corruption (involving metathesis) of the Italian zabaglione, which is after all a pretty similar concoction.
I'm especially pleased with the Anthrax, Banana and Echidna Broth, which is served with an E-Coli zabaglione.
Then use them in that mayonnaise you always meant to make by hand, or hollandaise, custard, crème caramel or zabaglione.
First-rate roasted scallops with celery-root remoulade; Atlantic cod; cheddar cheeseburger and fries; fish and chips, which includes calamari and other assorted sea creatures and a delicious tartar sauce; molten chocolate cake; and lemon zabaglione.
An Italy with its own currency could devalue its way back to competitiveness in the time it takes to whip up a zabaglione.
It contains 150 traditional recipes of foreign and domestic food classics—ranging from corn bread to zabaglione—culled from 25 years of the Art of Eating, arguably America's most erudite and prestigious food publication.
"As a dessert they make a wonderful homemade zabaglione and hot chocolate sauce."
End your evening with one of seven homemade desserts: the raspberries with zabaglione are a sinfully rich concoction, while the cannoli is a creamy masterpiece.
Mr. Chriss made cashew-crusted banana skewers with orange reduction zabaglione and a touch of coffee.