Zabaglione is an Italian dessert made with egg yolks, sugar, a sweet liquor (usually Marsala wine), and sometimes one of cream, mascarpone or whole eggs. It is a very light custard, which has been whipped to incorporate a large amount of air. Zabaglione is traditionally served with fresh figs and is sometimes also spelled sabayon, zabaione, or zabajone. It is also popular in Argentina, where it is known as sambayón. In Colombia, it's known as

sabajón. In Venezuela, it's known as ponche de crema.

Zabaglione originated in Venice when this city ruled the Adriatic. Originally, sweet Cyprus wine was used but with the retreat of the Venetian Republic, Marsala wine began to be used instead. Another change in the recipe is the use of sugar instead of honey, the original ingredient. Classical zabaglione uses raw egg yolks but today many may prefer to prepare it in a bain-marie. However, it is mainly recommended to use a simple double boiler with a heat resistant bowl not reaching the water and only simmer to avoid scrambling the eggs. Beaten egg white is also widely replaced by whipped cream.

This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)