The trick to a super creamy cold fig cake in a glass
Summer fades gently into the first cool autumn afternoons, giving us one of the juiciest and most beloved fruits of this delicate transitional season.
- Dry biscuits 120 gr
- Melted butter 50 g
- Mascarpone or well-drained cow's milk ricotta 250g
- Liquid fresh cream 200 gr
- Icing sugar 20 g
- Vanilla bean
- Fresh figs 10
- Mint leaves
- Prepare the crunchy base: Finely crush the dry biscuits in a food processor. Alternatively, place them in a plastic bag and crush them with a rolling pin. Pour the melted (or very soft) butter over the biscuits and mix thoroughly until the mixture resembles sand.
- Create the first layer: Spread the mixture on the bottom of 4 individual glasses. Press gently with the back of a teaspoon to compact the base, then refrigerate the glasses for about 15 minutes.
- Make the mascarpone cream: Pour the chilled fresh cream into a bowl and whip it until stiff using an electric mixer. In a separate bowl, beat the mascarpone with the powdered sugar and vanilla extract until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture, stirring with a spatula from the bottom up to avoid deflating the mixture. Once the cream has a smooth, velvety consistency, transfer it to a piping bag.
- Clean and slice the figs: Gently wash the fresh figs and dry them thoroughly. Peel most of them (if the peel is thin and organic, you can leave it on) and dice them into small cubes for the filling. Set aside a couple of figs, cut into wedges, for the final garnish.
- Assemble the chilled cake: Remove the glasses from the refrigerator and create a generous first layer of mascarpone cream, using a spoon or a piping bag. Add the diced figs to the center and cover with another layer of cream to level the dessert.
- Garnish and chill: Decorate the tops of each glass with the reserved fig segments. Add a drizzle of acacia honey and a few fresh mint leaves for a touch of color and fragrance, if desired. Refrigerate the glasses for at least 2 hours before serving your chilled dessert.
To celebrate this season in the best possible way, today we're making a delicious cold fig cake in a glass.
This deconstructed variation is very reminiscent of a classic fig cheesecake in a glass, but it can be prepared in just a few minutes and without having to turn on the oven.
The secret to its success lies in the fantastic contrast between the rustic biscuit base and the voluptuous softness of the mascarpone cream.
For a truly flawless result, remember that it's essential to know how to choose and store fresh figs before processing them.
This elegant single-serving dessert with fresh figs is the perfect way to end a special dinner or to treat yourself on the weekend.
And since you can never have enough quick desserts with fresh figs, I recommend you also try these delicious fig and yogurt bites for your sweet tooth.
Prefer the intense aromas of great home-made classics? Indulge in the traditional fig tart or its crispier version, the fig and almond tart.
If your true passion is layered desserts that save dinner, discover this collection of creamy and delicious glass desserts to make ahead of time.
Now put on your apron, get your spoons ready, and let's create your new favorite cold fig and mascarpone dessert!
Doses & Ingredients
- Very low difficulty
- Low cost
- Vanilla bean to taste
- Mint leaves to taste
- 4 glasses / Large bowl / Knife and cutting board / Mixer or food processor / Piping bag / Electric mixer / Silicone spatula
