Preheat the oven to 170'C.
Place the butter with 70g sugar, 2 egg yolks, the flour, baking powder and the salt and mix well. Leave to cool in the fridge for a short while then roll out to a 1cm thickness and place on a baking mat. Transfer to the oven and cook for 15-20 minutes.
Remove from the oven and use a pastry cutter to cut individual shortbread biscuits.
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.
Preheat the oven to 200'C.
Place the remaining 100g sugar in a heavy based pan and allow to melt without stirring. Once you have a caramel, add the raspberries and cook for 5 minutes over a low heat.
Cut the figs into quarters and then add to the caramel. Transfer to a baking dish, cover with tin foil and bake in the oven for 10 minutes.
Spoon a little of the mascarpone sabayon into serving glasses, top with the roasted figs and serve with a shortbread biscuit.
«If you can get hold of them, use fresh raspberries instead of frozen.»