Appetizer served on spoons - Figues, Pasta, salads and Eggplant

Figues with Sabayon sauce

Ingredients:

250 g. mascarpone

Fresh figs

3 egg yolks

4 tbs. sugar + 4 tbs. sugar for figues

1 small glass of marsala wine

5 figues

20 g. butter.

Beat the eggs with the sugar and marsla.

Heat a pot of water bring to a boil and reduce heat.  Place a nonreactive pot or container on top of simmering water and beat constantly until the sabayon is creamy.  Place on cold iced water.

One it is cold, then fold in the mascarpone.

In a pan, sautee the figues with butter and sugar until caramelized.  Leave to cool.

On top of each spoon served the sabayon and figues.  Figues must be at room temperature.

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