Fig & Ginger Zabaglione

By • November 8, 2010 • 10 Comments

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Author Notes: Only 5 Ingredients!!! I think this is an easy & delicious dessert for Thanksgiving! Turkey & sides take up enough time so dessert should be an easy one! Zabaglione is an Italian dessert traditionally made with whisking together egg yolks, Marsala Wine and sugar. Instead of Marsala Wine I used ginger infused syrup in my recipe where I basically made a sugar syrup and added fresh ginger & let it cook until the syrup thickened and then let it cool. Traditional Zabaglione must be made just before serving. In France it’s called Sabayon.onetribegourmet

Serves 4

  • 5 egg yolks
  • 1/4 cup Sugar
  • 2 teaspoons ginger infused syrup
  • 8 large figs, halved
  • 3 tablespoons confectioner's sugar for dusting
  1. Place the egg yolks, sugar and ginger/sugar syrup in a heatproof bowl over a saucepan of simmering water and, using a hand-held electric mixer, beat for 6-8 minutes until a thick & pale.
  2. Remove from the heat and beat for 4 minutes until the mixture had cooled slightly.
  3. Pour the custard mixture in a deep round pan.
  4. Arrange the figs, cut side up on the custard and cook under an oven broiler for 2-3 minutes.
  5. Dust with Icing sugar before serving.
Jump to Comments (10)

Tags: Desserts, french, Holidays, Italian

Comments (10) Questions (0)

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about 4 years ago SallyCan

Beautiful photo, and interesting recipe. Will try next time I get my hands on some figs.

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about 4 years ago onetribegourmet

Thanks Sally! :)

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about 4 years ago tiptoesinthekitchen

This is gorgeous!

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about 4 years ago onetribegourmet

Thanks! :)

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about 4 years ago vvvanessa

that sounds like a delicious combination.

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about 4 years ago onetribegourmet

Thank you Vanessa!

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about 4 years ago fortheloveofyum

stunning, love how you put the custard under the broiler for the extra texture and flavor!

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about 4 years ago onetribegourmet

thanks! it intensifies the flavor of the custard.

Bike2

about 4 years ago Sagegreen

Great flavors.

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about 4 years ago onetribegourmet

thanks!