Name: Zabaglione with caramelised figs
Cook time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 8 egg yolks,at room temperature; 110g (1/2 cup) castor sugar; 125ml (1/2 cup) marsala; 4 firm ripe figs,halved; 55g (1/4 cup) castor sugar,extra

Zabaglione custard with caramelised figs.Murdoch Books

Time:30 mins - 1 hourServes:4

This classic Italian dessert of whisked eggs,sugar and marsala is often served warm but is equally delicious at room temperature. Caramelised figs make a beautiful accompaniment,as do fresh strawberries or roasted peaches or plums.

Ingredients

8 egg yolks,at room temperature
110g (1/2 cup) castor sugar
125ml (1/2 cup) marsala
4 firm ripe figs,halved
55g (1/4 cup) castor sugar,extra

Method

Step1
Add about 5cm of water to a medium saucepan and bring to a simmer. Put the egg yolks and sugar in a heatproof bowl that will fit snugly over the saucepan later (make sure the base of the bowl doesn't touch the water). Use electric hand-held beaters with a whisk attachment to whisk for 3 minutes until thick and pale. Add the marsala and whisk to combine.
Step2
Place the bowl over the saucepan of simmering water and whisk constantly for 5 to 6 minutes,until very thick and increased in volume,scraping down the side of the bowl with a spatula when necessary. Spoon the zabaglione into 4 individual glasses,about 125ml (1/2 cup) in capacity.
Step3
Heat a non-stick frying pan over medium-high heat. Sprinkle the figs with the extra sugar and place,cut side down,in the pan. Cook for 1 to 2 minutes or until caramelised underneath.
Step4
Serve the zabaglione accompanied by the caramelised figs.