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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.
Course: Dessert
Cuisine: Italian
Keyword: authentic tiramisu recipe, fig tiramisu
Servings: 10 servings


  • 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


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.


Recipe by Viola Buitoni

Photos by Annelies Zijderveld

NOTE: For a non-alcoholic version with more of the authentic tiramisu recipe flavors, swap in coffee instead of the limoncello.