Figs au gratin on zabaglione

Name: Figs au gratin on zabaglione
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 5 Egg yolk (size M); 60 g sugar (as fine as possible); 50 ml dry dessert wine (e.g. Marsala Vergine); 1-2 TABLESPOONS Rum; 6 Figs (about 80 g each); 7-10 Tbsp Icing sugar

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

5 Egg yolk (size M)
60 g sugar (as fine as possible)
50 ml dry dessert wine (e.g. Marsala Vergine)
1-2 TABLESPOONS Rum
6 Figs (about 80 g each)
7-10 Tbsp Icing sugar

Directions

1
Whisk egg yolks, sugar and wine and rum in a bowl with the whisk of the hand mixer over a hot water bath for 6-8 minutes until thick and creamy. Remove the bowl from the water bath and continue beating for 3-4 minutes until the cream has cooled down a little.
2
Wash the figs, peel if necessary, dab dry, cut off the stalk and halve the fruit. Pour wine mousse cream into an ovenproof dish (approx. 24 x 18 cm), place figs and gratinate under the preheated grill of the oven for 3-4 minutes until golden brown.
3
Remove the mould, allow to cool slightly and dust with icing sugar before serving.