Zabaglione
The zabaglione [ dzaba'ʎone ] or zabaglione [ dzabajoːnə ] (in France as Sabayon [ sabajɔ known]) is a dessert of Italian cuisine . It is a zabaglione , in the first egg yolks and sugar are beaten until frothy white. Then Marsala is added and the mixture is whipped in a water bath until foamy. Zabaglione is usually served in a bulbous glass.
The invention of this recipe is attributed to both Bartolomeo Scappi , an Italian chef of the 16th century, and a cook at the court of Duke Charles Emanuel I of Savoy in the 17th century. In the late 19th century , a variant called Gogol-Mogol was popular with Russian aristocrats . The dish probably came to Saint Petersburg via a French chef .
Web links
Commons : Zabaglione - collection of images, videos and audio files
Wiktionary: Zabaglione - explanations of meanings, word origins, synonyms, translations
Wiktionary: Zabaione - explanations of meanings, word origins, synonyms, translations
Wikibooks: Wine foam recipe
Individual evidence
- ^ Waldemar Ternes, Alfred Täufel, Liselotte Tunger, Martin Zobel: Food Lexicon . 4th edition. Behr, Hamburg 2005, ISBN 978-3-89947-165-6 .
- ^ Alan Eaton Davidson : The Oxford Companion to Food . Ed .: Tom Jaine. 3. Edition. Oxford University Press , New York 2014, ISBN 978-0-19-104072-6 , keyword “zabaglione” .