Ingredients • 6 figs • 100 g raspberries • 6 egg yolks • 120 g caster sugar • 200 ml white wine • Zest of half a lemon
Preparation Turn the oven on to grill with the rack about 15 centimeters from the heat. Wash the figs and raspberries. Cut the figs in quarters. Arrange them in individual gratin dishes. Prepare the Sabayon: Put the egg yolks, sugar, and wine into a bowl. Whisk to mix. Set the bowl over a saucepan partly-filled with hot, but not simmering, water. Don’t let the bottom of the bowl touch the water beneath. Whisk until the mixture is frothy, pale, and ribbony, 5 to 8 minutes. Remove from the water. Whisk in the zest and keep whisking a minute or two to cool slightly. Spoon the sabayon over the fruits and place under the grill until the sabayon is bubbly and golden, a minute or two. Transfer to the plates and serve immediately.