Instructions
Preheat the oven to 130 ° C.
1 Line a baking tray with baking paper. Soak the figs in the liqueur for 10 minutes.
2 Mix the sugar and egg whites.
3 Pour 80 ml of the sugar mixture onto the baking paper and put a fig on top.
4 Press the sugar with your hands around the fig until it is completely covered (the layer should be about 5 mm thick). Repeat with the other fruit.
5 Bake for 20 minutes until the sugar is hard but has not tarnished.
Make the sabayon
1 Beat the egg yolks, caster sugar and muscatel for 6-8 minutes (Until light and fluffy) in a glass or metal bowl that fits on a medium saucepan of boiling water.
2 Remove and whisk for 3-4 minutes or until the mixture cools slightly.
3 Serve the figs warm with the sabayon and herb cookies.
Herb cookies
Preheat the oven to 160 ° C and spray 3 large baking sheets with nonstick spray.
1 Sift the flour, baking powder and salt. Beat the butter and sugar until light and fluffy. Add the condensed milk and beat until smooth.
2 Add the dry ingredients and herbs to the butter mixture and divide into 4.
3 Cover in plastic wrap.
4 Let rest for 20 minutes in the refrigerator or until firm.
5 Roll the dough 5 mm thick on a lightly floured work surface. Cut like a flower or cut with the cookie cutter of your choice. Make a hole in the top of each cookie so you can thread a string through.
6 Bake for 10-15 minutes or until lightly browned.