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Ingredients

Serves 10

• 6 tablespoons nondairy margarine or unsalted butter, softened, plus more for ramekins
• 1 1/2 cups granulated sugar, plus more for dusting
• 4 cups walnut halves , toasted and cooled
• 2 tablespoons sweet dessert wine, such as Vin Santo or Sauternes
• 1 heaping teaspoon saffron, crumbled
• 1 teaspoon pure vanilla extract
• 9 large eggs, separated, room temperature
• 1/2 teaspoon salt
• Finely grated zest of 1 lemon (preferably Meyer)
• Pinch of cream of tartar
• Confectioners' sugar, for dusting
• Lemon-Fig Compote

Description

This Easy, Enticing Last Course Is Suitable For Any Special Occasion, Although Its Lack Of Leaveners Makes It Particularly Appropriate For Passover. Toasted Walnuts And Saffron Flavor The Individual Sponge Cakes; Whipped Egg Whites Lend Them Lift. They Ta

Martha Stewart