zaterdag 9 mei 2009

Fig and Mascarpone Trifle

Serves four

8 Fresh Figs, halved or quartered if large
Cup Cranberry Juice
Cup Port
2 Cups Crumbled Biscotti (about 2 biscuits)
1 Cup Mascarpone
Cup Sour Cream
1 Tbsp. Granulated Sugar
Cup Whipping Cream

Preheat oven to 400 Degrees Fahrenheit.
Place figs in a baking dish. Combine cranberry juice and Port, and toss with figs. Roast for 10 minutes, or until figs are soft.
Pour liquid from baking dish into a small pot. Bring to a boil and cook for about six minutes, or until slightly syrupy. Stir biscotti into syrup.
Combine mascarpone, sour cream and sugar in a large bowl.
Beat whipping cream in a separate bowl with an electric mixer until soft peaks form. Fold into mascarpone mixture.
Place a spoonful of biscotti in bottom of individual glass dishes or cups. Top with some figs and mascarpone. Repeat layers, finishing with a dab of mascarpone cream.

P.s. instead of fresh figs you can also make a short cut by using: Bonne Maman - Fig Jam and also try chaning the regular biscuits for Bastogne cookies.
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