Sort ingredients
userdd6767
QR Code
Listen
Pdf
Wash the figs well and slice off the hard stalk at the top.
Chop the figs into small cubes and add to a small pot along with the sugar, lemon juice, and water.
Turn the heat to medium, bring to a gentle boil, and cook until the figs have completely broken down and become very soft (20 to 30 minutes).
Place a sieve over a bowl and pour the fig compote into the sieve, allowing the liquid to collect in the bowl while the pulp remains in the sieve.
Make the mascarpone cream by mixing all the ingredients in a bowl until fully combined and smooth.
Add the amaretto liqueur and warm water to the bowl containing the liquid from the fig compote and mix well.
Assemble the tiramisu in a medium-sized baking dish or individual glasses by spreading a thin layer of mascarpone cream at the bottom.
Soak half of the savoiardi in the fig and amaretto syrup and layer them on top of the mascarpone cream.
Spread the fig compote evenly over the savoiardi, then one-third of the remaining mascarpone cream on top.
Soak the remaining savoiardi in the fig and amaretto syrup and create a second layer.
Use the remaining mascarpone cream to cover the top evenly.
Top the tiramisu with thinly sliced figs and toasted, crushed pistachios.
Enjoy immediately, or keep it in the fridge and enjoy within 2 days.