Fig, almond and mascarpone trifle

  • 1 hr 15 mins cooking
  • Serves 6
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Fig, almond and mascarpone trifle
  • 2 cup (500ml) water
  • 1 cup (220g) caster (superfine) sugar
  • 2 star anise
  • 12 medium_piece (720g) figs, halved
  • 1/4 cup (60ml) almond-flavoured liqueur
  • 1/2 cup (70g) slivered almonds, roasted
  • 1/2 cup (110g) caster (superfine) sugar
  • 2 tablespoon water
  • 4 eggs, separated
  • 1/2 cup (110g) caster (superfine) sugar
  • 1/3 cup (80ml) almond-flavoured liqueur
  • 500 gram (1 pound) mascarpone cheese
  • 12 (140g) sponge finger biscuits


Fig, almond and mascarpone trifle
  • 1
    Combine the water, sugar and star anise in large saucepan. Stir over heat until sugar is dissolved, bring to the boil. Add figs, simmer gently, uncovered, about 5 minutes or until tender. Cool, stir in liqueur. Remove figs from syrup, drain well. Reserve syrup. Place figs in a large bowl.
  • 2
    Make almond praline. Place nuts in single layer on greased oven tray. Combine sugar and the water in medium frying pan, stir over heat until sugar is dissolved. Bring to the boil, boil, uncovered, without stirring, until a deep golden colour. Allow bubbles to subside, pour over nuts, cool. Break praline into pieces.
  • 3
    Make zabaglione cream. Beat egg yolks and sugar in medium heatproof bowl with electric mixer over medium saucepan of simmering water until pale. Add liqueur, beat until mixture has tripled in volume and holds ribbon shapes when beaters are lifted. Cool. Place mascarpone in large bowl, beat until smooth. Fold in egg yolk mixture. Beat egg whites in small bowl with electric mixer until soft peaks form, fold into mascarpone mixture in two batches.
  • 4
    Dip one-third of the biscuits into fig syrup, place in single layer over 2-litre (8-cup) serving dish or in 6 x 1 cup (250ml) serving glasses. Top with one-third of zabaglione cream, one-third poached figs and one-third almond praline. Repeat layering twice. Refrigerate at least 1 hour.

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