Baked Figs

For baked figs, first stir egg yolks, flour, white wine, oil and salt into a smooth batter and let swell for 20 minutes.

Whip 2 egg whites with sugar until stiff and fold into the batter. Peel figs, pull through the dough and fry in oil.

Puree raspberries and add sugar to taste. Stir through lemon juice, yogurt and sugar and season to taste.

Serve raspberry puree and lemon yogurt with baked figs.

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