Black Mission Fig Raspberry Gratin

Preparation info

  • Difficulty


  • Serves


Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Figs and raspberries belong together. Here is a Russian-inspired marriage of flavors that is simple and devastatingly delicious.


  • 8 large egg yolks
  • ½ cup sugar
  • Pinch salt
  • ½ cup freshly squeezed orange juice
  • ¼ cup amaretto, preferably Amaretto di Saronno
  • 1 cup heavy (whipping) cream
  • 12 black mission figs, cut into eighths (about cups)
  • cups raspberries
  • 2 tablespoons framboise
  • Powdered sugar

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.

Preheat the broiler, and preheat the oven to 400 degrees. In a bowl combine the figs, raspberries, and framboise. Place the fruit mixture in the shallow ovenproof dish. Put the dish in the oven for 8 minutes, remove, and immediately spoon the amaretto sabayon over the fruit. Broil the gratin until golden brown, about 3 minutes. Dust with powdered sugar. Serve immediately.