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Zabaione (written also sabayon, zabajone, zablaiogne Italian In France, it is called sabayon, while its true Italian name is zabaione (or zabajone, an archaic spelling). — “Zabaione - Wikipedia, the free encyclopedia”, en.wikipedia.org
The older recipe of Zabaione is in a recipe book of Bartolomeo Stefani (L'ARTE DI BEN CVCINARE - 1671), cook of the Duke of Mantova. And in Mantova is used as filling in many desserts, as Elvezia cake or beigets or tiny cups made with pastry (or with bitter chocolate). — “Talk:Zabaione - Wikipedia, the free encyclopedia”, en.wikipedia.org
zabaione 17:49, 15 Jul 2004 (UTC) zabaione  false messiah. I'm a Swedish student, heading for my Master's degree in Cognitive Science. My main interest is music (performing and listening), although I do have a rather large number of areas. — “Wikipedia:New user log/July 2004 - Wikipedia, the free”, en.wikipedia.org