What You Need to Know
Sbattitura involves the whipping of eggs and sugar to incorporate air and create a light and airy texture through the process of emulsification.
This technique is unique in that it allows for the creation of a light and airy texture without the need for additional ingredients.
Steps
- 1.
Zabaglione (Italy): Creates the light, foamy base for this dessert
- 2.
Sponge Cake (England): Provides the airy structure without chemical leaveners
- 3.
Pâte à Génoise (France): Forms the foundation of this classic French sponge
The Science
Primary Reaction
Emulsification