we put the egg white on a bowl and use the mixer to mix the egg white until it get a peak.
we put the zabaglione on the meringue. we also add some fruit.
1.meringue has protein. the protein would start chem reaction it will denature and coagulate during the mixing.
2. thickening of the zabaglione contributed the heating and the denature was caused and the coagulate is the final end.
3. the egg will burnt if you overcook. it will look dark and taste bitter.