/zah'beuhl yoh"nee/ ; It. /dzah'bah lyaw"ne/ , n. Italian Cookery.
a foamy, custardlike mixture of egg yolks, sugar, and Marsala wine, usually served hot or chilled as a dessert.
Also, zabaione, zabajone /zah'beuh yoh"nee/ ; It. /dzah'bah yaw"ne/ . Also called sabayon .
[ 1895-1900; zabaione, perh. sabai ( a ) an Illyrian drink + It -one aug. suffix ]