Fig and Mascarpone Cake
|Marsala/Sweet sherry||4 Fluid Ounce (1/2 Cup Or 125 Milliliter)|
|Fresh figs||6 , sliced|
|Figs||1 (For Decoration)|
|Mascarpone custard||1⁄4 Cup (4 tbs)|
|Custard powder||3 Tablespoon|
|Caster sugar||2 Tablespoon|
|Milk||8 Fluid Ounce (1 Cup Or 250 Milliliter)|
|Double cream||8 Fluid Ounce (1 Cup Or 250 Milliliter)|
|Vanilla essence||1 Teaspoon|
|Mascarpone||12 Ounce (375 Grams)|
1. To make custard, place custard powder, sugar, milk, cream and vanilla essence in a saucepan and whisk until mixture is smooth. Cook over a low heat, stirring constantly, until custard thickens. Remove pan from heat and set aside to cool. Fold mascarpone into cooled custard and set aside.
2. Line a 23cm/9in springform tin with nonstick baking paper and line the base with half the sponge fingers. Sprinkle with half the marsala, top with half the sliced figs and half the custard. Repeat layers to use all ingredients. Cover with plastic food wrap and refrigerate for 4 hours or until cake has set.
3. Remove cake from tin. Decorate the top with extra figs.