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[[Image:zabaione_1.jpg|right|250px|thumb]]


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

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 scrambeling the eggs.  Beaten egg white is also widely replaced by whipped cream. 

[[Category:Italian desserts]]