Mascarpone cream with Cremadelizia Caramelized Figs

Level: Easy

Preparation time: 10 minutes

Portions: 4 People

Preparation

Separate the yolks from the whites of the eggs, place the whites into a large bowl, add a pinch of salt and whip with electric whisk to obtain a stiff, compact mixture.
Place 2 tablespoons of water into a small saucepan, add the granulated sugar and warm over low heat for a few minutes until the sugar has dissolved. Be careful not to turn it into caramel: it must dissolve and mix with the water. This step is used to pasteurise the eggs.
Add the water and sugar to the eggs and whip for a few minutes with an electric whip to obtain a clear and frothy mixture. If the eggs are too liquid add a tablespoon of maize flour to thicken.
Add mascarpone cream cheese to the egg whites and mix gently using a wooden spoon. Add the yolks whipped with sugar and mix to obtain a cream.
Assemble the mixture in the small glasses placing a tablespoon of Cremadelizia Fichi Caramellati Babbi on the bottom, add the crumbled amaretto biscuits and lastly the cream. Decorate with more Cremadelizia Fichi Caramellati Babbi and other crumbled biscuits. Refrigerate for a few hours before serving.

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