טירמיסו תאנים

מצרכים

• For the fig compote:
• 150g ripe figs
• 35g sugar
• ½ lemon juice
• 60ml water
• For the mascarpone cream:
• 200g mascarpone
• 70ml single cream
• 10g caster sugar
• 1 teaspoon vanilla bean paste
• For assembling:
• The juice from the fig jam compote
• 60ml warm water to dilute
• 10ml amaretto liqueur
• 12 savoiardi biscuits
• 1 extra fig for garnish
• 1 tablespoon of toasted and crushed pistachios

אופן ההכנה

1. Wash the figs well and slice off the hard stalk at the top. Saving one for later, chop the rest into small cubes by slicing them first and then cutting across them. Add the chopped figs to a small pot along with the sugar, lemon juice and water. Turn the heat to medium, bring to a gentle boil and cook until the figs have completely broken down and become very soft. This can take between 20 to 30 minutes. Give it a good stir, then turn off the heat.
2. Place a sieve over a bowl and pour the fig compote into the sieve, allowing the liquid to collect in the bowl while the pulp remains in the sieve. Leave it to sit until all the liquid has drained through.
3. Meanwhile, make the mascarpone cream. Add all the ingredients to a bowl and mix well with a spatula until fully combined and you have a smooth, creamy texture.
4. Take the bowl containing the liquid from the fig compote and add the amaretto liqueur and warm water to dilute it. Give it a good mix and set aside.
5. You can now assemble the tiramisu in a medium-sized baking dish or in individual glasses.
6. First, spread a thin layer of mascarpone cream over the bottom. Soak half of the savoiardi in the fig and amaretto syrup, then layer them on top of the mascarpone cream to create the first layer. Break them into smaller pieces if needed to fit the serving dish or glasses.
7. Spread the fig compote evenly over the savoiardi, then spread one-third of the remaining mascarpone cream on top.
8. Soak the remaining savoiardi in the fig and amaretto syrup and create a second layer. Use the remaining mascarpone cream to cover the top