Yield: 4, 1 cup (8oz) servings
Ingredients
1/2 cup (113g) cold heavy whipping cream
1/2 cup (113g) mascarpone cheese
1 tbsp powdered sugar
1/2 tsp ground ginger
1/2 tsp ground cinnamon
Pinch of salt
For the Trifle
1 package of lady fingers
1/4 cup orange juice
1/4 tsp orange liquer (optional)
Ziba Foods Fig Jam recipe
1/4 cup Baby Pistachio Kernels, chopped
2 tbsp Gurbandi Almonds, chopped
2 tbsp Apricot Kernels, chopped
Directions
Make the Spiced Mascarpone Cream
- In a medium size mixing bowl, combine all of the Spiced Mascarpone Cream ingredients. Using a hand mixer, stand mixer with the whisk attachment, or by hand, whisk the ingredients until soft peaks form, about 1-2 minutes.
- Refrigerate until ready to use.
Assemble the trifle
- In a 1 cup (8oz) dessert glass, slice or coarsely crumble the ladyfingers at the bottom, then pour 1 tbsp of orange juice on top. Spread 1 tbsp of fig jam on top of the ladyfingers, creating an even layer. Next, spread about 3 tbps of spiced mascarpone cream over the fig jam, thensprinkle the chopped nuts over the cream.
- Repeat the layering process until the dessert glass is full. Place in the refrigerator for at least 1 hour to allow the flavors to combine.
- When ready to serve, top with a sprinkle of chopped nuts and optional fresh fig slice, lady finger half, or orange segments.
Fig and Nut Trifle can be stored, well covered, in the refrigerator for up to 2 days.
