What You Need to Know
This technique involves slowly adding hot wine to a mixture of egg yolks and sugar while whisking, creating a stable emulsion through the formation of a complex network of lecithin and fat droplets. The key variable is the temperature of the mixture, which should be around 60°C. The pH range should be between 5.5 and 6.5.
This technique is unique in that it uses a combination of egg yolks, sugar, and wine to create a rich and creamy sauce, commonly used in Campanian dishes such as tiramisù.
Steps
- 1.
Zuppa Inglese (Naples, Italy): Forms the custard layer between sponge cake and liqueur
- 2.
Trifle alla Napoletana (Campania, Italy): Creates the zabaglione cream topping
- 3.
Cassata Siciliana (Sicily, Italy): Used as a sweet binding agent between ricotta layers
The Science
Primary Reaction
emulsification