Figs and raspberries belong together. Here is a Russian-inspired marriage of flavors that is simple and devastatingly delicious.
A 2½-quart ovenproof dish 2 to 3 inches deep
Fill a bowl one quarter full of ice water and set aside. Whisk together the egg yolks, sugar, and salt in a stainless steel bowl until smooth. Add the orange juice and amaretto. Place the bowl over a pot of boiling water and whisk the mixture vigorously for about 5 minutes, until it is thick and tripled in volume. It will mound slightly when dropped from a whisk. Immediately put the bowl over the ice bath and whisk the sabayon until it is cold.
Put the cream in the bowl of an electric mixer. Using the whisk attachment, whip on high spéed until soft peaks form. Fold the whipped cream into the cooled sabayon. Refrigerate the sabayon until ready to use.
© 1993 Emily Luchetti. All rights reserved.