- 115g butter
- 115g sugar
- 30g ground almonds
- 1 egg
- 300g flour
- 1tsp cinnamon
- 115g mascarpone
- 310ml cream (35%)
- 55g sugar
- pinch of ground cinnamon
- 170g sugar
- 1 cinnamon stick
- couple of rosemary stems
- 6 figs
- juice of 1 lemon
Preheat the oven to 165C. Prepare the cinnamon shortbread. Beat the butter and sugar together,
add in the ground almonds.
Mix in the ground almonds, then add the egg.
Sift the flour and cinnamon together and incorporate them into creamed mixture. Stir until smooth
and place in the refrigerator for about 20mins. Remove when chilled.
Roll out the dough to a thickness of about 0.3cm. Cut out 8 rectangles of about 8x5cm. Place on a
baking tray. Bake for about 15min or until golden brown.
To prepare mascarpone cream, whip the heavy cream with the sugar until it is thoroughly mixed.
Add mascarpone, little by little, until the mixture has a smooth, rich, creamy texture. Be careful
not to overbeat.
Add the cinnamon at the and and mix thoroughly. Leave on a side until ready to use. Prepare figs.
Place sugar, cinnamon stick and rosemary in a sauté pan. Put on a low heat.
Cook just until the mixture begins to caramelize. Add the figs and then the lemon juice.
Cook on a low heat for a few minutes, stirring regularly until the figs begin to brown. Remove from
heat and in half lengthwise.
Remove shortbread from oven, chill until completely cooled. Using two spoons, shape the cream
into 8 quenelles of the same size.
Take one piece of shortbread and place 2 quenelles of mascarpone cream on it. Place on a serving
plate. Then lay another shortbread cookie on top. Repeat with the rest of the cookies.
Place 3 warm fig halves on top of each upper biscuit. Decorate with rosemary. Spoon a little of the
pan juices form the sautéing over the figs and around the plate.