Dessert

Fig biscotti with mascarpone cream

Name: Fig biscotti with mascarpone cream
Yield: 8
Ingredients: 500g plain flour; 1/2 teaspoon baking powder; 165g unsalted butter at room temperature; 200g caster sugar, plus 1/3 cup (80g) extra; 2 eggs, plus 1 extra egg, beaten for an egg wash; 1 cup dried figs, chopped; 1 tablespoon honey; Finely grated zest of 1 lemon; Finely grated zest of 1 orange; A bottle of your favourite dessert wine, to serve; 300g mascarpone cheese; 2/3 cup (150ml) pure (thin) cream; 120g icing sugar; A touch of mixed grated lemon and lime zest; A splash of lemon juice

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by delicious. team

delicious. team

Oct 03, 2015

The beauty of this dessert by chef Jared Ingersoll is that it's very simple to prepare and serve, and it suits those times when everyone may be quite full from the meal but still wants something sweet to nibble.

500g plain flour
1/2 teaspoon baking powder
165g unsalted butter at room temperature
200g caster sugar, plus 1/3 cup (80g) extra
2 eggs, plus 1 extra egg, beaten for an egg wash
1 cup dried figs, chopped
1 tablespoon honey
Finely grated zest of 1 lemon
Finely grated zest of 1 orange
A bottle of your favourite dessert wine, to serve

Mascarpone cream

300g mascarpone cheese
2/3 cup (150ml) pure (thin) cream
120g icing sugar
A touch of mixed grated lemon and lime zest
A splash of lemon juice

Method

1.

Preheat oven to 170°C. Combine flour, baking powder and a pinch of salt in a bowl. In a separate large bowl, cream butter and sugar until light and fluffy, then beat in eggs one at a time to combine. Add figs, honey and zest, then beat well. Add flour and form a dough with your hands.
2.

Divide dough in half and, working on a floured surface, shape it into two logs each about 20cm long. Place them on a piece of greased baking paper, then lift the paper onto a baking tray. Brush with beaten egg and sprinkle with extra sugar.
3.

Bake the logs for about 20 minutes, turning the tray once after 10 minutes, or until golden. Remove from the oven and cool on a wire rack. When cool, place on a chopping board, then slice on an angle into 1cm-thick pieces - you should get about 20 slices from each log. Lay the slices on a greased baking tray and bake for about 5 minutes, then turn over and bake for another 5-6 minutes. The biscotti must be golden and completely dry and crispy - if they're still soft they won't store as well. Cool on a wire rack.
4.

For the mascarpone cream, place the ingredients in a bowl. Beat together with a wooden spoon until light and creamy.
5.

To serve, place the mascarpone cream in a small bowl, make a well in the middle and pour in some dessert wine. Place the bowl on a platter surrounded by biscotti and take it to the table with a serving spoon, bottle of wine and plates, for everyone to help themselves. Take a biscotti, drizzle over a little wine, spoon on some mascarpone and enjoy