A slightly different version from the classic Iitalian Tiramisu, with some Languedoc influences, to use the last figs of the season. For those of you who have never heard of Noilly Prat, it is a vermouth made in the small & beautiful town of Marseillan in the Languedoc. It is mostly used in cocktails but I like to use it to give a different touch to my recipes, such as my my melon salad with biscuits from Sète (“Zézettes”) (clic).
Time: 30 minutes – Serves 4
- Around 10 black figs
- 2 tablespoons honey
- 40 g butter
- Around 10 ladyfingers
- 4 eggs
- 15g vanilla sugar
- 250 g mascarpone
- 1 cup vanilla tea
- 2 tablespoons red Noilly Prat
Wash and dry the figs. Cut in halves, then heat a pan with butter, 1 tablespoon honey and 1 tablespoon Noilly Prat. Add your figs and cook for about 10 minutes. Drain figs and keep on the side. Keep the cooking juice.
Beat the eggwhites with a pinch of salt. Beat the eggyolks with vanilla sugar. Then add honey and mascarpone. Add the eggwhites, gently.
Mix the vanilla tea with the figs’ cooking juice and one tablespoon of Noilly Prat. Quickly soak each ladyfinger in the juicez, then put each one of trhem side by side in your tray. Add the figs on top of this, then finish with the mascarpone mixture. Store in the fridge overnight.
Serve with a glass of cold Noilly Prat rouge (sensibly of course!).