Roasted figs with raspberry caramel, shortbread and a mascarpone sabayon Recipe

Figs roasted in a raspberry caramel served with a mascarpone sabayon and a shortbread biscuit.

  • Preparation
    30mins
  • Cooking time
    0mn
  • Rest time
    0mn
Rate this recipe
(10 votes) 4.5/5
Ingredients
Pour people
  • For the biscuit(s)
  • Caster sugar : 70 g
  • Fleur de sel : 2 pinch(es)
  • Egg yolk(s) : 2 whole
  • Baking powder : 5 g
  • Plain flour : 110 g
  • Unsalted butter : 80 g
  • For the cream
  • Caster sugar : 80 g
  • Double cream : 80 ml
  • Egg yolk(s) : 5 whole
  • Mascarpone : 125 g
  • For the garnish(es)
  • Frozen raspberries : 125 g
  • Caster sugar : 100 g
  • Fig(s) : 20 whole
Method
  • 1. FOR THE SHORTBREAD

    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.

  • 2. FOR THE SABAYON

    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.

  • 3. FOR THE FIGS

    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.

  • 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

«If you can get hold of them, use fresh raspberries instead of frozen.»

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