Zabaglione is part of a family of desserts made in various places around the Mediterranean region. It is generally made with eggs, sugar, and a fortified wine. In some preparations, citrus juice and balsamic vinegar is added for acidity and flavour, and limoncello is used instead of wine.

After it was introduced to the Americas, Zabaglione developed into the various Latin American Eggnogs like Rompope, Sabayon, and Ponche Crema.