Zabaione with raspberries and figs

Name: Zabaione with raspberries and figs
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 125 g Raspberries; 2 (40 g each) fresh figs; 6 Egg yolk (size M); 100 g Sugar; 3 TABLESPOONS Lemon juice; 200 ml Marsala Wine; 7-10 Tbsp Mint and Amarettini; 7-10 Tbsp wooden skewers

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

125 g Raspberries
2 (40 g each) fresh figs
6 Egg yolk (size M)
100 g Sugar
3 TABLESPOONS Lemon juice
200 ml Marsala Wine
7-10 Tbsp Mint and Amarettini
7-10 Tbsp wooden skewers

Directions

1
Raspberries selected. Figs cleaned, washed and quartered. Put fruit on 4 wooden skewers. Place the egg yolks, sugar, lemon juice and Marsala in a metal bowl, stir until smooth and beat in a warm water bath (approx. 6 minutes) until the mixture thickens. Pour into 4 dessert bowls and serve decorated with a fruit skewer, mint and amarettini