zabaglione

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.

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