This one is a very quick, easy to make and yet absolutely delicious dessert. All you need is a few ingredients and you’ll be all set.
Limoncello is a lemon liqueur that pairs wonderfully with the Zabaione. The Zabaione (sa-ba-yon) is a light and frothy egg custard. Normally it is served with fresh berries or stone fruit, but with fresh figs coming into season they are the perfect accompaniment for this dessert.
This one is a very quick, easy to make and yet absolutely delicious dessert. All you need is a few ingredients and you'll be all set.
Chef and a Baker: Chef and a Baker
Recipe type: Dessert
- 6 egg yolks
- 3 Tablespoons sugar
- ½ limoncello
- 1 tablespoon Crème fraîche
- 6 fresh figs (quartered)
- ½ cup toasted hazelnuts
- Set up a double boiler. In the top bowl combine the egg yolks, sugar, and limoncello. Whisk until well blended. Gently boil the water in the bottom insert of the double boiler and mix vigorously until it starts to thicken and become foamy. This should take around 5 minutes.
- Remove from the heat and let cool down to room temperature. Add the Crème fraîche and whisk until the the consistency is thick and custard-like. You should easily be able to coat the back of a spoon.
- Place the figs into champagne flutes or your desired vessel and garnish with hazelnuts.