Fig & Ginger Zabaglione

By onetribegourmet
November 8, 2010
10 Comments


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

Ingredients

  • 5 egg yolks
  • 1/4 cup Sugar
  • 2 teaspoons ginger infused syrup
  • 8 large figs, halved
  • 3 tablespoons confectioner's sugar for dusting

Directions

  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.

More Great Recipes:
Fruit|5 Ingredients or Fewer|Christmas|Thanksgiving|Fall|Vegetarian|Dessert

Reviews (10) Questions (0)

10 Comments

SallyCan November 12, 2010
Beautiful photo, and interesting recipe. Will try next time I get my hands on some figs.
 
Author Comment
onetribegourmet November 13, 2010
Thanks Sally! :)
 
tiptoesinthekitchen November 11, 2010
This is gorgeous!
 
Author Comment
onetribegourmet November 13, 2010
Thanks! :)
 
vvvanessa November 10, 2010
that sounds like a delicious combination.
 
Author Comment
onetribegourmet November 10, 2010
Thank you Vanessa!
 
fortheloveofyum November 9, 2010
stunning, love how you put the custard under the broiler for the extra texture and flavor!
 
Author Comment
onetribegourmet November 10, 2010
thanks! it intensifies the flavor of the custard.
 
Sagegreen November 9, 2010
Great flavors.
 
Author Comment
onetribegourmet November 9, 2010
thanks!