What You Need to Know
The zabaglione is created by whisking egg yolks and sugar, then slowly adding wine while heating the mixture. The mixture is then cooled and whipped to create a light and airy texture.
Venetian zabaglione is a key component of traditional Venetian cuisine, often served with fruit, cake, and cookies.
Steps
- 1.
Zabaglione con Frutta (Italy): Served warm over fresh berries
- 2.
Trifle (England): Used as custard layer in traditional trifles
- 3.
Savarin (France): Filling for rum-soaked yeast cakes
The Science
Primary Reaction
emulsification