A simple yet sophisticated Italian dessert recipe by Gordon Ramsay
- Softened butter, for greasing
- 8 ripe figs
- 3 tbsp Marsala wine
- 50g brown sugar
- Grated zest and juice of 1/2 orange
- Handful of pistachios, toasted and chopped
- 4 large egg yolks
- 60g icing sugar, sifted
- Finely grated zest of 1 lemon
- 75ml Marsala wine
Preheat the oven to 150°C/Fan 130°C/Gas 2. Generously butter a shallow ovenproof dish large enough to hold the figs. Trim the stalks, then slash the top of each fig in a criss-cross fashion and gently squeeze the base to open the fruit slightly. Stand the figs in the buttered dish.
In a small bowl, mix together the Marsala, brown sugar, orange zest and juice. Spoon this mixture over the figs and roast in the oven for 10 mins. Baste the figs with the pan juices and then return to the oven for a further 5 mins.
To make the zabaglione, put the egg yolks and icing sugar into a large heatproof bowl and set over a pan of barely simmering water. Using a hand-held electric whisk, slowly and steadily whisk the mixture until it turns pale, thick and creamy; take care to avoid overheating. At this point, increase the whisking speed. Add the lemon zest and then gradually whisk in the Marsala. Continue to whisk for a further 10 mins or so, until the zabaglione is thick and foamy, and the mixture leaves a trail when the beaters are lifted above the surface. Take the bowl off the pan and leave the zabaglione to cool slightly, whisking occasionally.
To serve, spoon the zabaglione over the roasted figs and sprinkle with the chopped pistachios. Serve while still warm.