Caramelised figs with sabayon and shortbread Recipe

Fresh figs with a reduced balsamic and toffee sauce, a creamy mascarpone sabayon and shortbread biscuits

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • For the biscuit(s)
  • Icing sugar : 45 g
  • Vanilla pod(s) : 1 whole
  • Plain flour : 140 g
  • Unsalted butter : 125 g
  • For the sabayon
  • Caster sugar : 80 g
  • Double cream : 80 ml
  • Egg yolk(s) : 5 whole
  • Mascarpone : 125 g
  • Fig(s) : 12 whole
  • Dark soft brown sugar : 60 g



    Preheat the oven to 180'C.

    Dice the butter. Split the vanilla pods and scrape out the seeds with the point of a knife.
    Place all of the ingredients in a food processor and pulse until a ball begins to form. Do not overwork in the food processor.

    Remove and finish kneading by hand until you have a firm ball of dough. Roll between 2 sheets of baking paper until 5mm thick.

    Bake in the oven for 10-12 minutes. Remove and cut the shapes you require. Return to the oven and bake for a further 3 minutes.

    When golden brown on the edges and firm in the middle, sprinkle with the caster sugar whilst still hot and then allow to cool.


    Beat 5 egg yolks with 80g sugar until you have a fluffy, pale mixture.

    Whip the cream until thick and then fold in the mascarpone. Add the sabayon mix, folding in gently.


    Cut the figs in half and dip into the dark sugar, heat a frying pan and cook till the sugar caramelises, turn the figs over and cook for another 2 minutes.

  • 4. TO SERVE

    Spoon a little of the mascarpone sabayon into serving glasses, top with the roasted figs and serve with a shortbread biscuit.

Chef's tip

«Flavour the biscuits differently by adding things like chopped pistachio or raisins to the mix. »

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