This is a preview of the content in our Italian Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Add Map function to find sites, as well as your own custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with our advanced text search functionality
  • ... and more!
iOS App Store Google Play


custard with sweet wine

Egg yolks, sugar, a sweet wine (usually Marsala) all whisked together on the stove make up this light and foamy yellow custard. Usually served warm, but it can also be cold or frozen. It's popular with fresh fruit, as a sauce over ice cream, or as a filling in pastries or cakes.

Said to have been invented in the 16th century by the Italian chefs that Catherine de' Medici took along with her to Paris (where it is known as sabayon), zabaglione is also known as zabayon, zabaione or zabajone.

Text © Dana Facaros and Michael Pauls

Images by: The 350degreeoven