Zabaione (Italian pronunciation: [dzabaˈjoːne]) or zabaglione (UK: /ˌzæbəlˈjoʊni/, US: /ˌzɑːb-/, Italian: [dzabaʎˈʎoːne]) is an Italiandessert, or sometimes a beverage, made with egg yolks, sugar, and a sweet wine (usually Moscato d'Asti or Marsala wine).[2] 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.[3] In France, it is called sabayon, while its Italian name is zabaione or zabaglione (or zabajone, an archaic spelling).
Zabaglione
A glass of zabaglione
Alternative names
Zabaglione, zabajone, sabayon, Coffee Zabaglione, Coffee Zabaglione, Zabaglione al Caffé
The dessert is popular in Argentina and Uruguay, where it is known as sambayón (from the Piedmontesesambajon) and is a popular ice cream flavour.[4] 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 during Christmas time.
Though accounts vary, the Italian dessert dates as far back as the second half of the 15th century, when a recipe for Zabaglione appears in the manuscript collection at the Morgan Library Cuoco Napoletano.[5] In Tuscany, it is said that Zabaglione has been well known since the 16th century, being very popular at the court of Caterina de' Medici. In Piedmont, it is said that the original name for the sweetmeat was Sambayon, given in honor of Saint Pasquale Baylon. In Emilia-Romagna, on the other hand, it is claimed to have been named, in 1471, after the condottiere Giovanni Baglioni (in dialect ‘Zuan Bajòun) whose men, in foraging for his troops, could come up only with eggs, honey, white wine, and herbs,[6] - an instance of the trope 'necessity is the mother of (culinary) invention' familiar from the historicized origin legends of many cuisines.
Preparation
Classic zabaione uses raw egg yolks cooked in a bain-marie and most often served with Marsala (though other wines can be substituted).[7] 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 flavored with a small amount of espresso, most commonly called uovo sbattuto.
In French cuisine
The French adopted the recipe as part of their system of sauces in the 1800s as a dessert cream called sabayon.[2] By the 20th century, the name sabayon was also used to describe savory broths and yolk-based sauces.[8]
^"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" (PDF). Regione.piemonte.it. (PDF) from the original on 5 February 2020. Retrieved 9 March 2022.
^ abMcGee, Harold (2007). On Food and Cooking: The Science and Lore of the Kitchen (Illustrated ed.). Simon and Schuster. pp. 113–115. ISBN978-1-4165-5637-4. from the original on 23 November 2021. Retrieved 27 November 2016.
^Foster, John (2 September 2016). "Chef Foster: Hard to Pronounce Treats Offer a Pleasant Surprise with Seasonal Ingredients Added". North Kentucky Tribune. from the original on 15 October 2017. Retrieved 27 November 2016.
^Lebeaux, Rachel (23 September 2016). "Luscious Treats Abound at Dulce D Leche Gelato café". Boston Globe. from the original on 26 November 2018. Retrieved 27 November 2016.
^"A 15th-century recipe for Zabaglione, the famous Italian dessert". Coquinaria.nl. from the original on 19 March 2022. Retrieved 9 March 2022.
^See for example Tunisian sabayon 20 June 2020 at the Wayback Machine
^DeWan, James P. (26 June 2013). "Creamy Indulgence of Zabaglione Whisk, Whisk, Whisk your Way to a Luscious Italian Custard". Chicago Tribune. from the original on 28 November 2016. Retrieved 27 November 2016.
^"Definition of SABAYON". Merriam-webster.com. from the original on 6 December 2017. Retrieved 6 December 2017.
External links
Wikimedia Commons has media related to Zabaione.
Zabaglione on h2g2
February 28, 2023
zabaione, italian, pronunciation, dzabaˈjoːne, zabaglione, ɑː, italian, dzabaʎˈʎoːne, italian, dessert, sometimes, beverage, made, with, yolks, sugar, sweet, wine, usually, moscato, asti, marsala, wine, some, versions, recipe, incorporate, spirits, such, cogna. Zabaione Italian pronunciation dzabaˈjoːne or zabaglione UK ˌ z ae b el ˈ j oʊ n i US ˌ z ɑː b 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 2 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 3 In France it is called sabayon while its Italian name is zabaione or zabaglione or zabajone an archaic spelling ZabaglioneA glass of zabaglioneAlternative namesZabaglione zabajone sabayon Coffee Zabaglione Coffee Zabaglione Zabaglione al CaffeCourseDessertPlace of originItalyRegion or statePiedmont 1 Main ingredientsEgg yolks sugar a sweet wine Media ZabaglioneThe dessert is popular in Argentina and Uruguay where it is known as sambayon from the Piedmontese sambajon and is a popular ice cream flavour 4 In Colombia the name is sabajon In Venezuela there is also a related egg based dessert drink called ponche crema This is consumed almost exclusively during Christmas time Contents 1 History 2 Preparation 3 In French cuisine 4 See also 5 References 6 External linksHistory EditThough accounts vary the Italian dessert dates as far back as the second half of the 15th century when a recipe for Zabaglione appears in the manuscript collection at the Morgan Library Cuoco Napoletano 5 In Tuscany it is said that Zabaglione has been well known since the 16th century being very popular at the court of Caterina de Medici In Piedmont it is said that the original name for the sweetmeat was Sambayon given in honor of Saint Pasquale Baylon In Emilia Romagna on the other hand it is claimed to have been named in 1471 after the condottiere Giovanni Baglioni in dialect Zuan Bajoun whose men in foraging for his troops could come up only with eggs honey white wine and herbs 6 an instance of the trope necessity is the mother of culinary invention familiar from the historicized origin legends of many cuisines Preparation EditClassic zabaione uses raw egg yolks cooked in a bain marie and most often served with Marsala though other wines can be substituted 7 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 flavored with a small amount of espresso most commonly called uovo sbattuto In French cuisine EditThe French adopted the recipe as part of their system of sauces in the 1800s as a dessert cream called sabayon 2 By the 20th century the name sabayon was also used to describe savory broths and yolk based sauces 8 See also Edit Food portal Drink portalAdvocaat Coquito Eggnog Eierpunsch Kogel mogel Rompope Spoom Uovo sbattutoReferences Edit 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 PDF Regione piemonte it Archived PDF from the original on 5 February 2020 Retrieved 9 March 2022 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 Archived from the original on 23 November 2021 Retrieved 27 November 2016 Foster John 2 September 2016 Chef Foster Hard to Pronounce Treats Offer a Pleasant Surprise with Seasonal Ingredients Added North Kentucky Tribune Archived from the original on 15 October 2017 Retrieved 27 November 2016 Lebeaux Rachel 23 September 2016 Luscious Treats Abound at Dulce D Leche Gelato cafe Boston Globe Archived from the original on 26 November 2018 Retrieved 27 November 2016 A 15th century recipe for Zabaglione the famous Italian dessert Coquinaria nl Archived from the original on 19 March 2022 Retrieved 9 March 2022 See for example Tunisian sabayon Archived 20 June 2020 at the Wayback Machine DeWan James P 26 June 2013 Creamy Indulgence of Zabaglione Whisk Whisk Whisk your Way to a Luscious Italian Custard Chicago Tribune Archived from the original on 28 November 2016 Retrieved 27 November 2016 Definition of SABAYON Merriam webster com Archived from the original on 6 December 2017 Retrieved 6 December 2017 External links Edit Wikimedia Commons has media related to Zabaione Zabaglione on h2g2 Retrieved from https en wikipedia org w index php title Zabaione amp oldid 1134023401, wikipedia, wiki, book, books, library,
