‘What makes a decadent dessert?
The ingredients, the flavors and the expectation as soon as you set eyes on it, stirring the imagination of what is yet to come. And this one does not disappoint, it certainly is.. just decadent.
A fusion of distinctive flavors all the way from Persia mingled with the Mediterranean, the succulent figs drizzled with honey and sprinkled with rose petals, layers of creamy italian mascarpone and ricotta separated by soft sponge’
You will need:
seeds from a pod of vanilla
Stevia Equivalent of 120g sugar
200g dried figs
350g gluten free ladies fingers
1/2 cup honey
1/4 cup vin santo
2 tablespoons rose water
2 tablespoons instant coffee mixed with 1 cup hot water
To finish off: honey, rose petals, dry roasted walnuts and figs
Blend together the mascarpone and ricotta using an electric hand blender. Add the vanilla and stevia and stir. Refrigerate for a couple of hours.
Mix the coffee and hot water. Allow it to cool then add the vermouth or vin santo and the rose water.
To assemble: Use a trifle dish. Dip the ladies fingers into the coffee mix and layer the bottom of the trifle dish. Then cover the biscuits with a layer of ricotta and mascarpone. Top with a layer of stewed figs. Then repeat with a layer of ladies fingers and ricotta mix Place in the fridge for a few hours or overnight to set.
To finish off just before serving, top with a layer of ricotta mix. Decorate with some poached figs, drizzle some honey and scatter some dried rose petals on the surface.
‘And tonight in November, as the sun sets in the unexpected warmth of a winter’s day I am reminded how lucky I am to be on an island of dreams.’