| 单词 | zabaglione |
| 释义 | zabaglione[ zah-buhl-yoh-nee; Italian dzah-bah-lyaw-ne ] / ˌzɑ bəlˈyoʊ ni; Italian ˌdzɑ bɑˈlyɔ nɛ / noun Italian Cooking.a foamy, custardlike mixture of egg yolks, sugar, and Marsala wine, usually served hot or chilled as a dessert. Also za·ba·io·ne, za·ba·jo·ne [zah-buh-yoh-nee; Italian dzah-bah-yaw-ne]. /ˌzɑ bəˈyoʊ ni; Italian ˌdzɑ bɑˈyɔ nɛ/. Also called sabayon. Origin of zabaglione1895–1900; <Italian, variant of zabaione, perhaps <Late Latin sabai(a) an Illyrian drink + Italian -one augmentative suffix Words nearby zabaglioneZ0, za, Zaandam, Zaanstad, zaatar, zabaglione, Zabrze, Zabulon, zabuton, Zacatecas, Zach Dictionary.com UnabridgedBased on the Random House Unabridged Dictionary, © Random House, Inc. 2020 Example sentences from the Web for zabaglione
British Dictionary definitions for zabaglionezabaglione / (ˌzæbəˈljəʊnɪ) / nouna light foamy dessert made of egg yolks, sugar, and marsala, whipped together and served warm in a glass Word Origin for zabaglioneItalian; probably related to Late Latin sabaia Illyrian drink made from grain Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012 |
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