Figs with Zabaglione

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

2 tablespoon almond (s) (almond flakes)
4 large fig (s) (alternatively 8 small figs)
2 egg yolks
6 tablespoon white wine, dry
1 tablespoon lemon juice
1 teaspoon cane sugar

Instructions

Roast the almond flakes in a pan without fat and then set aside.
Carefully wash the figs, pat dry and, depending on the size, quarter or eighth lengthways. Arrange on four dessert plates.
Bring some water to the boil in a saucepan. For the zabaione, mix the egg yolks with the wine, lemon juice and sugar in a heat-resistant bowl. Place on the hot water bath and beat with the whisk of the hand mixer for about 5 minutes, heating until it becomes airy and frothy. The foam must not get too hot, otherwise the yolk will stagnate.
Drizzle the zabaione over the figs, spoon by spoon. Sprinkle with the flaked almonds and serve immediately.
Tip: If you want an even more intense almond flavor, you can mix 1 teaspoon almond butter into the egg yolk.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.