Description
Zabaglione is a light, airy custard created by emulsifying egg yolk proteins with wine over gentle heat.
Technical
The lecithin in egg yolks acts as a natural emulsifier, forming a stable fat‑in‑water emulsion when mixed with alcohol. Whisking introduces air, causing the emulsion to expand and create a mousse‑like texture. Temperature and pH control prevent protein denaturation and curdling.
Science
Primary Reaction
Emulsification of yolk lecithin with alcohol forming a fat‑in‑water emulsion
Sensory Profile
Aroma ()
sweetbutterywine-likeairyvanillahoneyedfloral
Origin & History
Civilization
Italian
Era