Tiramisu aux deux figues

Name: Tiramisu aux deux figues (Fig tiramisu)
Yield: For 6-8
Cuisine: Italian
Ingredients: 2 tablespoons Amaretto or Marsala; 2 boxes boudoir biscuits; 250 g mascarpone cheese; 150 g grandulated or caster sugar; 2 tablespoons cocoa powder; 4 dried figs, cut into small chunks; 4 fresh figs, cut into small chunks; 500 ml cold strong coffee; 3 eggs, separated

Fig tiramisu

Preparation info

For
6-8

Difficulty
Easy

Appears in

Nobody Does it Better

By Trish Deseine

Published 2007

About

In Saint-Germain-en-Laye, Véronique’s tiramisu is almost as legendary as her pesto and vegetable lasagne. Her extra layer of figs is a brilliant addition to a great Italian classic, which has slowly migrated off French restaurant menus and into home kitchens.

Ingredients

3 eggs, separated
150 g grandulated or caster sugar
250

Europe
Italy
France
Dessert
Mediterranean
Vegetarian

Method

Put the egg yolks and sugar into a mixing bowl and beat with an electric whisk until the mixture turns white and doubles in volume. Add the mascarpone and the Amaretto and beat again until the cream is smooth.

Whisk the egg whites until they are stiff, then add them gently to the mascarpone ‘cream’.

Quickly dip the boudoir biscuits into the coffee and place them in the base of a