CHOCOLATE BISCOTTI,

ZABAGLIONE PREP + COOK TIME 15 MINUTES SERVES 6

2 eggs

4 egg yolks

½ cup (110g) caster sugar

⅓ cup (80ml) marsala

12 sponge finger biscuits (140g)

1 Place eggs, yolks and sugar in a large heatproof bowl over a large saucepan of simmering water

(make sure water doesn’t touch bottom of bowl).

2 With an electric hand mixer or whisk, beat egg mixture constantly for 5 minutes or until light and fluffy. With motor operating, gradually add marsala and continue beating for 10 minutes or until mixture is thick and creamy.

3 Spoon zabaglione into serving glasses; serve with biscuits.

CHOCOLATE & FIG BISCOTTI PREP + COOK TIME 1 HOUR (+ STANDING, REFRIGERATION & COOLING) MAKES ABOUT 30

1 cup (190g) coarsely chopped

dried figs

¼ cup (60ml) orange−flavoured

liqueur

30g butter, softened

½ cup (110g) firmly packed

brown sugar

1 teaspoon vanilla extract

3 eggs

1¼ cups (185g) plain flour ⅓ cup (35g) cocoa powder ½ teaspoon baking powder

150g dark eating chocolate,

chopped finely 1 Combine the figs and liqueur in a medium bowl. Cover; stand for 1 hour. 2 Beat butter, sugar and extract in a small bowl with an electric mixer until combined. Beat in eggs, one at a time (mixture may separate at this stage, but will come together later). Stir in sifted dry ingredients, then fig mixture and chocolate. Cover; refrigerate for 1 hour.

3 Preheat oven to 180°C/160°C fan. Grease two oven trays.

4 Divide the dough in half.

Shape each portion into a 20cm log; place on trays. 5 Bake for 25 minutes or until just firm to touch. Cool the logs completely on trays.

6 Reduce oven to 160°C/140°C fan. 7 Using a serrated knife, cut logs diagonally into 1cm slices. Place the biscotti slices on oven trays lined with baking paper; bake for 30 minutes, turning halfway through cooking.

Cool on wire racks.

CHOCOLATE & FIG BISCOTTI