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Fig and Marsala Trifle

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Serves: 4
200g / 7 oz Madeira cake, cut into bite-sized pieces
7 tbsp Marsala or sweet sherry
8 amaretti biscuits, crushed
50g / 2 oz caster sugar
10 fresh figs, quartered
2 tbsp icing sugar, plus extra for dusting
250g tub of mascarpone cheese
a little milk (optional)

Put the Madeira cake in a bowl and pour over 5 tablespoons of Marsala or sherry; set aside. Divide two-thirds of the crushed amaretti biscuits between 4 tall glasses. Top with the cake and set aside.

In a pan, gently heat the sugar and 150ml / 1/4 pint water, stirring until the sugar is dissolved. Bring to the boil and simmer this syrup for 4-5 minutes. Set aside 8 of the fig quarters and add the remainder to the pan. Remove from the heat and set aside to cool.

When the figs and syrup are cool, divide between the glasses. Beat the icing sugar into the mascarpone and stir in the remaining Marsala. If the mixture is too stiff, stir in a little milk. Spoon over the figs and chill for 30 minutes.

Decorate with the remaining fig quarters and amaretti biscuits. Dust with icing sugar before serving.

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