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
Figs with Zabaglione
Figs with Zabaglione

Instructions

  1. Roast the almond flakes in a pan without fat and then set aside.
  2. Carefully wash the figs, pat dry and, depending on the size, quarter or eighth lengthways. Arrange on four dessert plates.
  3. 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.
  4. Drizzle the zabaione over the figs, spoon by spoon. Sprinkle with the flaked almonds and serve immediately.
  5. 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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