Zabaione (Italian pronunciation: [dzabaˈjoːne]) or zabaglione (UK: /ˌzæbəlˈjni/, US: /ˌzɑːb-/, Italian: [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).

Marsala sabayon with cookie and local stone fruit.jpg
A glass of zabaglione
Alternative namesZabaglione, zabajone, sabayon
Place of originNorthern Italy
Main ingredientsEgg yolks, sugar, a sweet wine

The dessert is popular in Argentina and Uruguay, where it is known as sambayón (from the piedmontese sambajon) and is a popular ice cream flavour.[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.


Classical zabaione uses raw egg yolks cooked in a bain-marie, and most often served with Marsala (though other wines can be substituted).[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 cuisineEdit

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.[5]

See alsoEdit


  1. ^ a b 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. ^ "Definition of SABAYON".

External linksEdit