Easy Tiramisu with Figs
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Recipe Intro From lisathompson
This easy tiramisu with figs dessert packs all the flavors of tiramisu, but is actually even easier to make! Be sure to use super juicy, ripe figs for this recipe—it makes all the difference.
Recipe Description
I love an old-school tiramisu as much as the next person, but what's life without a little improvisation? Here, you'll make a whipped mascarpone flavored with espresso and layer it into glasses with honey-drenched figs and crumbled butter cookies. This is the perfect dessert for fig lovers and those who prefer desserts that are just lightly sweet. I used 3 double old-fashioned glasses which are about 12 ounces but you could also use stemless wine glasses or ramekins. What I love about this version is that you can pop the glasses in the refrigerator for a few hours or overnight, which softens the cookies, or serve them right away for a bit of crunchy texture.
- Recipe Card
Recipe Card
ingredients
- 8 ripe figs (any variety), torn into bite-size pieces
- 5 tablespoons honey, divided
- 1 cup cold heavy cream
- 2 1/2 teaspoons instant espresso powder
- 1 teaspoon vanilla extract
- 8 ounces mascarpone cheese
- 3/4 teaspoon kosher salt
- 10 small butter cookies, shortbread, or digestive biscuits
- Cocoa powder, for dusting
Method
Step 1
Drizzle the torn figs with 1-2 tablespoons honey and let sit to macerate while you make the mascarpone cream.
Step 2
Add espresso powder and 2-3 tablespoons honey to the heavy cream and stir to dissolve.
Step 3
Add mascarpone cheese to a medium bowl and beat on medium speed with an electric hand mixer. Slowly pour in the heavy cream mixture, followed by the salt. Increase speed to high and whip until light and fluffy. Taste and adjust as necessary with a little more honey or salt.
Step 4
Place a few fig pieces in the bottom of each glass or ramekin, then crumble a 1 cookie into the glass. Top with a few tablespoons of espresso mascarpone cream, followed by a few more fig pieces, 2 more crumbled cookies, and another spoonful or two of the cream. Dust with cocoa powder and serve immediately or refrigerate until ready to serve, up to 24 hours in advance.
Step 5
The chilled tiramisu has a thicker, more dense texture, but you can bring them up to room temperature for 1 hour before serving to loosen up the cream a bit.