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Zabaglione: February 19 Wednesday Word

Welcome to The Wednesday Word!

Most Wednesdays, we’ll post a culinary word or phrase along with its meaning. It’s just a fun way to expand our culinary vocabulary and knowledge.

As always, your comments are welcome. I’d especially like to hear where you’ve had a particular example of The Word.

Zabaglione; zabaione (zah-bahl-YOH-nay) 
One of Italy’s great gifts to the rest of the world, zabaglione is an ethereal dessert made by whisking together egg yolks, wine (traditionally the Sicilian Marsala) and sugar. 

The whisking is done over simmering water so that the egg yolks cook as they thicken into a light, foamy custard.

Traditional zabaglione must be made just before serving. (There is also a frozen version.) The warm froth can be served either as a dessert by itself or as a sauce over cake, fruit, ice cream or pastry.

In France it’s called sabayon or sabayon sauce (and was likely stolen from the Italians ;o) ).

Zabaglione, right, among desserts (http://table4five.net/).

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