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
Print Recipe
Pin Recipe 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.
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