zabaione

{{Short description|Italian dessert, or sometimes beverage}}

{{Use British English|date=May 2024}}

{{Use dmy dates|date=May 2024}}

{{Infobox food

| name = Zabaione

| image = Zabaglione 2021.jpg

| image_size = 290px

| caption = A glass of zabaione

| alternate_name = Zabaglione, zabaglione al caffè ({{literally|coffee zabaglione}}), zabajone, {{lang|pms|sambajon}} (in Piedmontese), sabayon (in French)

| country = Italy

| region = Piedmont{{cite web|url=https://www.regione.piemonte.it/web/sites/default/files/media/documenti/2018-11/patdgr3169_0.pdf|format=PDF|title=REGIONE PIEMONTE BU16 21/04/2016 : Deliberazione della Giunta Regionale 18 aprile 2016, n. 16-3169 : D.lgs. n. 173/98, art. 8 e D.M. n. 350 del 8 settembre 1999 - Individuazione elenco aggiornato dei prodotti agroalimentari tradizionali del Piemonte. VI aggiornamento.|website=Regione.piemonte.it|access-date=9 March 2022|archive-date=5 February 2020|archive-url=https://web.archive.org/web/20200205140641/https://www.regione.piemonte.it/web/sites/default/files/media/documenti/2018-11/patdgr3169_0.pdf|url-status=live}}

| creator =

| course = Dessert

| type =

| served =

| main_ingredient = Egg yolks, sugar, a sweet wine

| variations =

}}

Zabaione ({{IPA|it|dzabaˈjoːne|lang}}) or, through hypercorrection, zabaglione ({{IPAc-en|UK|ˌ|z|æ|b|əl|ˈ|j|oʊ|n|i}}, {{IPAc-en|US|ˌ|z|ɑː|b|-}}; {{IPA|it|dzabaʎˈʎoːne|lang}}),{{efn|Another spelling, considered archaic, is zabajone.}} is an Italian dessert, or sometimes a beverage, made with egg yolks, sugar, and a sweet wine (usually Moscato d'Asti or Marsala wine).{{cite book|last1= McGee|first1= Harold|author-link= Harold McGee| title=On Food and Cooking: The Science and Lore of the Kitchen| year=2007|publisher= Simon and Schuster| isbn= 978-1-4165-5637-4| pages= 113–115|edition= |url=https://books.google.com/books?id=bKVCtH4AjwgC&q=sabayon+sweet+savory&pg=PA115|access-date=27 November 2016|archive-date=23 November 2021|archive-url=https://web.archive.org/web/20211123005446/https://books.google.com/books?id=bKVCtH4AjwgC&q=sabayon+sweet+savory&pg=PA115|url-status=live | via= Google Books}} 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 US with large Italian populations, zabaione is usually served with strawberries, blueberries, peaches, etc., in a champagne coupe, and is often prepared tableside for dramatic effect.{{cite web|last1=Foster|first1= John|title=Chef Foster: Hard to Pronounce Treats Offer a Pleasant Surprise with Seasonal Ingredients Added|url=http://www.nkytribune.com/2016/09/chef-foster-hard-to-pronounce-treats-offer-a-pleasant-surprise-with-seasonal-ingredients-added/|work= North Kentucky Tribune |access-date= 27 November 2016|date=2 September 2016| archive-date= 15 October 2017|archive-url= https://web.archive.org/web/20171015202050/http://www.nkytribune.com/2016/09/chef-foster-hard-to-pronounce-treats-offer-a-pleasant-surprise-with-seasonal-ingredients-added/|url-status=live}}

In France, it is called sabayon. The dessert is popular in Argentina and Uruguay, where it is known as sambayón (from the Piedmontese {{lang|pms|sambajon}}) and is a popular ice cream flavour.{{cite web|last1=Lebeaux|first1= Rachel|title=Luscious Treats Abound at Dulce D Leche Gelato café|url=https://www.bostonglobe.com/metro/regionals/west/2016/09/23/luscious-treats-abound-dulce-leche-gelato-cafe/k1Zpq3R7yvOFEMJL2VWRFM/story.html|website=Boston Globe|access-date=27 November 2016|date=23 September 2016|archive-date=26 November 2018|archive-url=https://web.archive.org/web/20181126223135/https://www.bostonglobe.com/metro/regionals/west/2016/09/23/luscious-treats-abound-dulce-leche-gelato-cafe/k1Zpq3R7yvOFEMJL2VWRFM/story.html|url-status=live}}

Espresso zabaglione incorporates the sugar and egg yolk mixture into a small cup to be filled with a shot of espresso coffee, which can be served frozen.{{cite web |last1=Tanis |first1=David |title=Frozen Espresso Zabaglione |url=https://cooking.nytimes.com/recipes/1016131-frozen-espresso-zabaglione |publisher= The New York Times | website= cooking.nytimes.com| accessdate = }}