What You Need to Know
Whipping egg yolks with wine and sugar to create a stable foam, which is essential for the Italian dessert zabaglione. The egg yolks are whipped with the wine and sugar over a water bath, allowing the mixture to heat up to around 60-70°C.
Italian zabaglione is unique in that it allows for the creation of a light and airy dessert, which is essential in Italian cuisine.
Steps
- 1.
Zabaglione alle Fragole (Piedmont, Italy): Forms the warm sauce coating fresh strawberries
- 2.
Sabayon Glacé (France): Base for frozen dessert version
- 3.
Crema di Zabaglione (Veneto, Italy): Thickened custard for pastry filling
The Science
Primary Reaction
emulsification