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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Zabaglione is a light, airy custard created by emulsifying egg yolk proteins with wine over gentle heat.
Origin: Italian (Italian Renaissance (14th–17th century)) — Italy
See full technique reference →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.
Primary Reaction
Emulsification of yolk lecithin with alcohol forming a fat‑in‑water emulsion
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