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Mission Fig Tiramisu — Authentic Tiramisu Recipe with a Twist
Mission Fig Tiramisu is a new classic and a twist on an authentic tiramisu recipe. Serve to many or go single serve and scoop tiramisu in a jar.
Servings: 10 servings
Ingredients
- 1 cup Orchard Choice® or Sun-Maid® California Mission Figs
- 1 1/2 cups limoncello
- 1 pound mascarpone
- 5 large egg yolks
- 2 tablespoons granulated sugar
- 1 cup whipping cream
- 1 (7 ounce) package ladyfingers
- 1/4 cup cocoa nibs
- 1 tablespoon unsweetened cocoa powder
Instructions
Infuse the Figs
- Two days before making the tiramisu, cover the figs in limoncello and leave them to soak.
Prep the Tiramisu
- Take the mascarpone out of the refrigerator about an hour before you plan to make the tiramisu so that it will soften.
- Drain the figs and save the limoncello. Set 3 figs aside for garnishing and puree the rest in a food processor. Fold into the mascarpone.
- Whisk the yolk and sugar until they are pale yellow and the sugar has dissolved. Mix them with the fig puree.
- Whip the cream to soft peaks and fold it into the mascarpone and figs mixture using a silicone spatula in a top to bottom circular motion.
- Mix 1 cup of the soaking limoncello with ½ cup of water.
Assemble the Tiramisu
- Choose a shallow serving bowl with enough depth to hold 2 layers of cookies and mascarpone cream.
- Spread 1 or 2 tablespoons of mascarpone cream on the bottom.
- Grab one ladyfinger and quickly dip it horizontally in the limoncello only on the unsugared side. Let the soak come about halfway up the side of the cookie.
- Place it in the baking dish, dipped side up, as the first of a line of dipped ladyfingers to follow. Repeat until you have a full layer of limoncello dipped cookies.
- Be mindful not to over-dip the ladyfingers, or you will end up with a soggy mess. The trick of placing the dipped side up is also important as it lets the limoncello drip down towards the non-dipped part.
- Pour half the remaining mascarpone on the cookies and spread evenly. Follow with another layer of limoncello-dipped cookies and finish with an even layer of the remaining mascarpone cream.
- Place it in the refrigerator to set for at least a couple of hours and preferably overnight.
- When ready to serve, dust lightly with the cocoa powder and scatter the nibs all over. Slice the reserved figs and arrange them decoratively over the cocoa.
- Serve chilled.