Fig & Ginger Zabaglione~ An Italian Style Airy & Heavenly Custard

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by Sara on September 15, 2010

I’m not a baker. I blame my baking deficiencies on my mother, mainly because she never bought me an easy bake oven when I was 8 yrs old. I begged and pleaded with her but she didn’t listen.  So the other day I had this urge to bake Madelines, I even bought the cute Madeline-shaped cookie pan. I was so excited that I am finally going to bake. Would you believe me when I tell you that I made two attempts to bake the cookies but failed miserably. I burnt them to death. I must have kept them in the oven too long or something. It was torture throwing those beautiful shell shaped cookies all burnt and all in the trash.

Arghhhh! But you see yours truly did not give up, I was so determined to bake something and then I came across this Fig & Ginger Zabaglione recipe. As I was reading the recipe, slowly I could feel my shattered baking confidence building  and my dreams of baking something coming true! This Zabaglione is such an easy dessert, ONLY FOUR ingredients.

Zabaglione is an Italian dessert traditionally made with whisking together egg yolks, Marsala Wine and sugar. 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. Tradtional Zabaglione must be made just before serving. In France it’s called Sabayon.

~FIG & GINGER Zabaglione~

Recipe Adapted from:DONNA HAY MAGAZINE

INGRETDIENTS:

5 Egg Yolks

1/4 Cup or less Sugar

2 Tsp Ginger infused Sugar Syrup

8 Large Green Figs, Halved (Green Figs hold there shape better when cooked)

Confectioner’s or Icing sugar, for dusting

METHOD:

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. Remove from the heat and beat for 4 minutes until the mixture had cooled slightly. Pour the custard mixture in a deep round pan. Arrange the figs, cut side up on the custard and cook under an oven broiler for 2-3 minutes. Dust with Icing sugar before serving.

{ 9 comments… read them below or add one }

Nadia September 15, 2010 at 6:18 pm

wow, sara! so beautiful! i’m glad you kept at your baking, we all have missteps w/ it. i made a pound cake (something so basic) last week for my inlaws and it failed miserably. this looks way better than madelines anyway.

your pictures are getting even better (they were beautiful to begin with) and i love your wooden boards, bowl, and the base on the last picture. :)

Bridgett September 15, 2010 at 6:56 pm

Sara, this is a stunning fig custard and I am glad you gave baking another try. I have an easy bake oven here if you would like to borrow it and play for a while. Everything you do comes out perfectly.

Eliana September 15, 2010 at 8:21 pm

Love the flavors in this beauty. And with this figs so perfectly arranged, it’s almost too good to eat.

Faith September 16, 2010 at 12:13 am

I can’t believe there’s only 4 ingredients in something that looks as amazing as this! What a lovely dish to higlight the flavor of the figs.

Monet September 16, 2010 at 5:01 am

Not only simple but also stunning. This looks to-die-for. I love fresh figs, and I can imagine that with the few ingredients, their flavor really stands out. I’m so glad I stumbled on your blog tonight!

food lover kathy September 16, 2010 at 4:48 pm

A perfect and simple late summer dessert! Looks so tasty.

Sue September 17, 2010 at 2:21 am

Did you torch that? Wow. Beautiful.

Thas September 19, 2010 at 3:17 am

Indeed heavenly and love the presentation.

Ava South September 20, 2010 at 2:01 pm

Do you use actual underripe figs or a special green fig for this recipe? My fig tree has little figs on it but I have no idea of the name. Maybe Celeste?

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