A rich combination of sliced fresh figs, coconut crème, cooked sago and mascarpone.
Heat the milk and cream together to just below simmer.
Add the coconut and infuse for a few hours. Strain the infusion. If there is not enough to make 150ml of the coconut infusion liquid, top up with cream.
Whisk the egg yolks and sugar over a bain-marie to about 86 C. Allow to cool.
Finely slice the figs and arrange them around a service plate.
Add the coconut cream to 4 tablespoons cooked sago and 3 tablespoons mascarpone sabayon and serve over the top of the figs.
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