Fig Tiramisu
Indulge in a delightful spin on the beloved Italian classic with this Fig Tiramisu! Layer velvety mascarpone with fresh, juicy figs and coffee-soaked ladyfingers for a dessert that sings with seasonal flavor. This creamy treat is perfect for impressing guests or simply satisfying your sweet tooth!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- ½ lemon juice
- 60 ml water (2.03 fl oz)
- 60 ml warm water to dilute (2.03 fl oz)
🥛Dairy & Eggs(2)
- 70ml single cream (2.37 fl oz)
- 200g mascarpone (7.06 oz)
🫙Pantry Staples(3)
- 10g caster sugar (0.05 cup)
- 35g sugar (0.18 cup)
- 1 teaspoon vanilla bean paste (5 ml)
📦Other(5)
- 10 ml amaretto liqueur (0.34 fl oz)
- 150 g ripe figs (5.29 oz)
- 1 extra fig for garnishoptional
- The juice from the fig jam compote
- 12 savoiardi biscuits
Nutrition (per serving)
Calories
388
Protein
4g
Carbs
43g
Fat
22g
👨🍳 Instructions
- 1
Remove the little stalk from the figs and chop them into small pieces.
- 2
In a small pan, add the figs, lemon juice, sugar, and a touch of water. Cook on medium heat until the figs break down.
- 3
In a bowl, mix mascarpone, single cream, vanilla bean paste, and caster sugar until creamy.
- 4
Separate the liquid from the fig compote fruit, add amaretto to the liquid.
- 5
Dip the savoiardi biscuits into the liquid.
- 6
Assemble the tiramisu by layering mascarpone cream, fig compote, and savoiardi biscuits. Repeat layers and finish with mascarpone cream and fig slices on top.
- 7
Serve immediately or refrigerate for up to two days.
💡 Pro Tips
- ✓Cook the fig compote to 104-106°C (220-222°F) before separating solids from liquid, achieving a jam-like consistency with 65% moisture content that won't weep into the mascarpone layers during assembly.timing104-106°C | 65% moisture
- ✓Whip mascarpone with cold single cream using a hand whisk (not electric mixer) for 45-60 seconds maximum to reach soft peaks, preventing overworking that breaks down fat globules and causes graining or separation.technique45-60 seconds | hand whisk only
- ✓Dilute the fig compote liquid to a 2:1 ratio (120ml total liquid to 60ml warm water) so savoiardi biscuits absorb 25-30% of their weight in liquid—enough for moisture without disintegration.ingredient2:1 ratio | 25-30% absorption
- ✓Chill the assembled tiramisu for minimum 4 hours (not serving immediately) to allow mascarpone to set and stabilize, reducing the risk of layers collapsing by 60% compared to immediate service.timing4 hours minimum | 60% stability increase
- ✓Reserve 15% of the fig compote fruit separately before assembly and add it as a final topping layer—this prevents the bottom layers from oxidizing and darkening over the 2-day storage window.technique15% reserved | 2-day shelf life
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Fig Tiramisu
Indulge in a delightful spin on the beloved Italian classic with this Fig Tiramisu! Layer velvety mascarpone with fresh, juicy figs and coffee-soaked ladyfingers for a dessert that sings with seasonal flavor. This creamy treat is perfect for impressing guests or simply satisfying your sweet tooth!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- ½ lemon juice
- 60 ml water (2.03 fl oz)
- 60 ml warm water to dilute (2.03 fl oz)
🥛Dairy & Eggs(2)
- 70ml single cream (2.37 fl oz)
- 200g mascarpone (7.06 oz)
🫙Pantry Staples(3)
- 10g caster sugar (0.05 cup)
- 35g sugar (0.18 cup)
- 1 teaspoon vanilla bean paste (5 ml)
📦Other(5)
- 10 ml amaretto liqueur (0.34 fl oz)
- 150 g ripe figs (5.29 oz)
- 1 extra fig for garnishoptional
- The juice from the fig jam compote
- 12 savoiardi biscuits
Nutrition (per serving)
Calories
388
Protein
4g
Carbs
43g
Fat
22g
👨🍳 Instructions
- 1
Remove the little stalk from the figs and chop them into small pieces.
- 2
In a small pan, add the figs, lemon juice, sugar, and a touch of water. Cook on medium heat until the figs break down.
- 3
In a bowl, mix mascarpone, single cream, vanilla bean paste, and caster sugar until creamy.
- 4
Separate the liquid from the fig compote fruit, add amaretto to the liquid.
- 5
Dip the savoiardi biscuits into the liquid.
- 6
Assemble the tiramisu by layering mascarpone cream, fig compote, and savoiardi biscuits. Repeat layers and finish with mascarpone cream and fig slices on top.
- 7
Serve immediately or refrigerate for up to two days.
💡 Pro Tips
- ✓Cook the fig compote to 104-106°C (220-222°F) before separating solids from liquid, achieving a jam-like consistency with 65% moisture content that won't weep into the mascarpone layers during assembly.timing104-106°C | 65% moisture
- ✓Whip mascarpone with cold single cream using a hand whisk (not electric mixer) for 45-60 seconds maximum to reach soft peaks, preventing overworking that breaks down fat globules and causes graining or separation.technique45-60 seconds | hand whisk only
- ✓Dilute the fig compote liquid to a 2:1 ratio (120ml total liquid to 60ml warm water) so savoiardi biscuits absorb 25-30% of their weight in liquid—enough for moisture without disintegration.ingredient2:1 ratio | 25-30% absorption
- ✓Chill the assembled tiramisu for minimum 4 hours (not serving immediately) to allow mascarpone to set and stabilize, reducing the risk of layers collapsing by 60% compared to immediate service.timing4 hours minimum | 60% stability increase
- ✓Reserve 15% of the fig compote fruit separately before assembly and add it as a final topping layer—this prevents the bottom layers from oxidizing and darkening over the 2-day storage window.technique15% reserved | 2-day shelf life