Last year, after giving birth to my beautiful daughter and spending many months on maternity leave, I went to visit Julia for a casual dinner and a chat. While speaking to her I found myself admitting that I had become restless. Having finally got into the swing of the nappy changes, the bathing, the night feeds (as much as you can at least)… it’s not that I wasn’t busy - I was just bored and didn’t really know what to do with myself.
This night Julia made her go-to dinner of salmon fillet with choy sum and seasoned broth (amazing! I make this a lot now too!) and I offered to make dessert. I whipped up this little baby – Maple Figs on Savoiardi Biscuits. Julia certainly seemed to enjoy it and has mentioned this recipe to a few people now. It was only a couple of months after this night that Julia and Catherine approached me to be in on their little project – iatebrisbane. I’m pretty sure this recipe was the decision maker for them. I’m certainly glad they invited me, and I hope they like it too. 
First of all – I know some people are weirded out by figs, I was too for years! They’re really lovely, but I think they’re even nicer if they’re grilled. And maple syrup and figs work really well together. This recipe is a spin on tiramisu, where the biscuits are steeped in coffee. I’ve soaked these in Maple Syrup, and I’ve even tried a flavoursome cup of tea. It’s a very delicate flavour. Try it with other grilled fruits like peaches or nectarines.
Ingredients
2 fresh figs
2 heaped tbsps marscapone cheese
2 heaped tbsps whipped cream OR no-fat yoghurt
1 tsp sugar
1/4 tsp vanilla extract
6 savoiardi biscuits (Italian lady finger sponge biscuits)
Maple syrup
Water
Method
1. Mix together the yoghourt (or cream), marscapone, sugar and vanilla. Taste to check sweetness.
2. Cut figs in half (from top to bottom) and place in fry pan on medium/low heat.
3. Mix 1 or 2 parts water with 1 part maple syrup (again, taste for sweetness – you don’t want it too sweet) in a shallow dish. Dribble some of the syrup over the figs halfway through cooking – A few tablespoons should be enough.
4.Dip one savoiardi biscuit at a time into the syrup in the dish, turning it once to let the syrup soak through. Place onto a small serving dish - 3 on each plate.
5. Dollop the cream mixture over the biscuits and top with the grilled figs. Add a tiny drizzle of extra (non-diluted) maple syrup.
Seen it? Changed it? Cooked it? Tasted it? Why not leave a response!