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zabaglioneenUK
za·ba·glio·ne Z0000500 (zä′bəl-yō′nē, -bäl-yō′nĕ)n. A dessert or sauce consisting of egg yolks, sugar, and wine or liqueur beaten until thick and served hot or cold. Also called sabayon. [Italian, variant of zabaione, ultimately from Illyrian sabaium, beer.]zabaglione (ˌzæbəˈljəʊnɪ) n (Cookery) a light foamy dessert made of egg yolks, sugar, and marsala, whipped together and served warm in a glass[Italian; probably related to Late Latin sabaia Illyrian drink made from grain]za•ba•glio•ne (ˌzɑ bəlˈyoʊ ni, -bɑl-) n. a custardlike dessert of egg yolks beaten to a froth with sugar and Marsala. [1895–1900; < Italian] ThesaurusNoun | 1. | zabaglione - light foamy custard-like dessert served hot or chilledsabayonafters, dessert, sweet - a dish served as the last course of a meal | TranslationszabaglioneenUK
Synonyms for zabaglionenoun light foamy custard-like dessert served hot or chilledSynonymsRelated Words |