What You Need to Know
The emulsion is created by slowly whisking the egg yolks with the Marsala wine and butter, while maintaining a temperature of around 50°C. The optimal pH range for this emulsion is between 6.5-7.5.
This Marsala is unique in that it involves the use of Marsala wine, which adds a distinct flavor and aroma to the sauce.
Steps
- 1.
Zabaglione (Italy): Forms the base for this classic dessert
- 2.
Chicken Marsala (Italian-American): Creates the rich sauce coating the dish
- 3.
Sicilian Cassata (Sicily): Used in soaking syrup for the sponge layers
The Science
Primary Reaction
emulsification