Zabaglione with caramelised figs
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
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Serve the zabaglione accompanied by the caramelised figs.
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