In France, it is called sabayon, while its Italian name is zabaione or zabaglione (or zabajone, an archaic spelling).

Available flavors are generally limited to a few but excellent classics, including panna cotta and the mythical zabaione (egg cream with a hint of marsala liquor).

Egg yolks are used in yellow custard-based gelato flavors, including zabaione and creme caramel, and non-fat milk solids are also added to gelato to stabilize the base.

The desserts were worth saving room for, especially the tall strawberry cake, a Napoleon-layering of cake, fresh berries and whipped cream with a modicum of Grand Marnier-scented zabaione sauce.

Tiptoeing around his friend's tiny kitchen, the lovesick Bruno whips up lamb, asparagus with zabaione and artichokes "slathered in warm olive oil and lemon juice and sprinkled with chopped mint."

Flavours - spatula'd, not scooped - include gianduia torinese (hazelnut chocolate from Turin) and zabaione, made from egg yolks, sugar and sweet Marsala wine, along with the more usual peach, pistachio and poire William.

Though I should have abstained, I made room for the chocolate soufflé: a delicious chocolate cake round with a warm, runny, intensely chocolate center, decorated with chocolate cake ribbons and a cascade of zabaione sauce.

In some regions of Italy, it is served with crema di mascarpone, a cream made from mascarpone, eggs, sometimes dried or candied fruits, and typically a sweet liqueur such as amaretto; if mascarpone cheese is unavailable, zabaione is sometimes used as a substitute.

Long in nose, wide in waist, Bruno tiptoes in Tommaso's tiny kitchen, whipping up a dinner of lamb "pink and sweet, so tender it seemed to dissolve in her mouth," asparagus with zabaione and artichokes "slathered in warm olive oil and lemon juice and sprinkled with chopped mint."

You're supposed to serve zabaglione immediately, but this one can hold for hours.

One night, cold zabaglione over fresh berries was a hit.

Sometimes the cook goes into the hallway to make the zabaglione.

For the zabaglione, everything should be at room temperature in a big metal bowl.

When ready to serve, whip the cream and fold it into the zabaglione.

Pour the zabaglione into eight dessert glasses and serve immediately.

Whip the cream until nearly stiff and fold into the zabaglione.

Desserts, except for an excellent zabaglione, are all from local bakeries.

She passed close to me on her way out, saying softly, 'and a little zabaglione?'

Whisk the zabaglione over an ice-water bath until completely cool.

Today, Baicoli are served with coffee and zabaglione, in which they could be dipped.

So are you getting the picture, and would you like some zabaglione now?'

He had hoped zabaglione might be a fancy word for apple pie, or maybe cherry.

Go back and have a zabaglione ice cream.

Then there is the zabaglione the captain whips up.

Then she folds in whipped cream and refrigerates the zabaglione.

When the zabaglione is cold, fold in whipped cream.

Even better were the martini glass filled with strawberries and a cold, creamy zabaglione.

A melange of summer fruits under a browned zabaglione led the hits.

Give him some more of that delicious zabaglione.

But many viewers felt the entire art installation, which runs through May 7, was overegging the zabaglione.

You might want to save some room for the cold, silken zabaglione for dessert.

The only dessert available one recent evening was a liquid, barely sweetened zabaglione ($5).

Ladle the zabaglione or whipped cream to one side.

Then she immediately puts the bowl in a bowl of ice water to cool the zabaglione.