Ingredients
For
10
servings
240 g eggs
60 g egg yolk
200 g Acacia honey
200 g flour, 180 w
20 g potato starch
160 g Acacia honey
40 g Maraschino liquor
200 g water
170 g Acacia honey
20 g water
100 g egg yolk
500 g Debic Cream Plus Mascarpone
6 g gelatin powder
30 g water
1 g Vanilla pod, Bourbon
400 g Passito wine
80 g Acacia honey
16 g gelatin powder
80 g water
450 g figs
90 g Acacia honey
30 g Balsamic vinegar
6 g gelatin powder
30 g water
Preparation
Whip the eggs, egg yolks with honey to soft peaks.
Add gently the sifted flour mixed with the potato starch.
Spread on a baking tray lined with baking sheet and bake at 220°C for 10 to 15 minutes.
Heat the water and dissolve the honey in the water.
Add the Maraschino liquor and bring to a boil and cool to room temperature.
Hydrate the gelatin powder in the water.
Scrape the seeds out of the vanilla pod and mix with the egg yolks.
Whip the egg yolks and cook the honey to a temperature of 121 °C.
While constantly stirring the egg yolks in the mixer, gradually add the hot honey.
Add the previously rehydrated gelatin and whip until the mixture reaches room temperature.
Fold in the whipped Debic Cream Plus Mascarpone and reserve in a piping bag.
Hydrate the gelatin in the water.
Once bloomed, heat the gelatin mixture and dissolve the honey.
Add the wine and leave to cool to room temperature.
Caramelize the honey, add the figs.
Add and dissolve the balsamic vinegar and off heat mix in the bloomed gelatin mixture.
Assembly
Cut with a round cutter the sponge cake to the desired size.
Soak the sponge cake in the honey Maraschino syrup.
Add a layer of the mascarpone mousse and spoon in a bit of the caramelized figs.
Top of with a bit more of the mascarpone mousse.
Reserve in the fridge for 30 minutes.
Cut the figs lengthwise and place on top of the mousse.
Finishing touch
Finish with a layer of passito jelly and reserve in the fridge. Garnish with gold leaf.