zabaglione

n. light foamy Italian dessert (made with whipped egg yolks, sugar and Marsala wine)

Zabaione (written also Zabajone IPA: [dzɑbɑˈjɔnɛ]), or Zabaglione (IPA: [dzɑbɑˈʎɔnɛ]), 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, while its real Italian name is zabaione (or zabajone, which is an archaic form). It is also popular in Argentina, where it is known as sambayón. In Colombia, it's known as sabajón. In Venezuela, a related egg-based dessert drink is called ponche de crema.
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Noun
1. light foamy custard-like dessert served hot or chilled
(synonym) sabayon
(hypernym) dessert, sweet, afters

An Italian custard like dessert made solely of egg yolks, sugar, and (traditionally) Marsala wine.

zah-bah-YOH-neh
Also called zabaglione (zah-bah-L'YOH-neh), this delicious dessert, thought to have its roots in Piedmont, is made by whisking egg yolks with sugar and dry Marsala in a double boiler until a thick, luscious cream forms.
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