You are using an old browser that may not function as expected.
For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member


This wine mousse cream (also known as zabaione, French Sabayon) is a traditional, very popular dessert in Italian cuisine. The invention is attributed to the famous Italian cook Bartolomeo Scappi (1500-1570). However, some sources also mention a cook at the court of Duke Charles Emanuel I (1562-1630) of Savoy. For the preparation, first of all egg yolk, icing sugar and vanilla sugar are beaten into a white foam. Then the bowl is placed in a previously heated water bath and an eighth of Marsala or sweet sherry is added, as well as the juice of half a lemon and cinnamon. Then stir continuously and vigorously with a whisk until the cream is thick and firm. There may be variations in the details. However, there are also versions called zabaglione based on advocaat or thickened red wine. The cream is served in cocktail bowls, usually dusted with sugar, with biscuits as a side dish.

Voices of our members

Thorsten Rahn

The Wine lexicon helps me to keep up to date and refresh my knowledge. Thank you for this Lexicon that will never end in terms of topicality! That's what makes it so exciting to come back often.

Thorsten Rahn
Restaurantleiter, Sommelier, Weindozent und Autor; Dresden

The world's largest Lexicon of wine terms.

26,439 Keywords · 47,020 Synonyms · 5,321 Translations · 31,772 Pronunciations · 209,578 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon