Trifle of almond crumble, mascarpone and fresh figs

This is a great individual dessert I make each Summer when figs are in season, though it would probably also work well with blueberries or strawberries. You can make the almond crumble a day ahead and store it in an airtight container. The mascarpone cream can also be made in the morning, then at serving time all you have to do is assemble. The number of figs will vary depending on the size of your glasses and the size of the figs!  Makes 8-10 depending on the size of your glasses.

4-6 fresh figs, sliced in 3mm slices

Almond crumble
200g unsalted butter, softened at room temperature
200g pure icing sugar, sifted
200g plain flour
150g almond meal
Pinch of salt

Preheat oven to 180 degrees Celsius fan forced. Using an electric mixer, cream butter and sugar. Add flour, salt and almond meal and combine with a spoon until it just comes together. Spread over a baking tray, roughly break up with a fork, and bake until golden (about 15-20 minutes), mixing roughly intermittently with a fork to get a crumble effect.  Allow to cool completely then store in an airtight container until ready to use.  If you have any crumble left over, it is great sprinkled over ice cream or  yoghurt.


Mascarpone cream
5 eggs, separated
5 tbsp caster sugar
500g mascarpone
50ml brandy
50ml marsala

Beat the egg yolks with the sugar until thick and fluffy, then add mascarpone and beat at high speed. Stir in the brandy & marsala. In a separate bowl, beat egg whites until stiff, then gently fold whites into the mascarpone mixture. Cover and refrigerate until ready to use.  You can try this with other alcohol combinations, I’ve also done brandy and Amaretto.

In each trifle glass, put a layer of crumble, then a layer of mascarpone cream, then a layer of figs, and repeat.


6 thoughts on “Trifle of almond crumble, mascarpone and fresh figs

  1. Francesca

    This must be the most exciting recipe I have seen in 2016- no I’m joking Signorina, but for many years. It is perfetto! I don;t have figs yet, in fact they look like they may stay like hard little bullets, but I do have peahes and I could just slip the skins off to make this.
    what a neat trick tomake that crumble to store for a summer treat.
    This is a keeper and going in the special book, ‘scritta a mano’.

    1. NapoliRestaurantAlert Post author

      ooh peaches, I hadn’t thought of that. I have a special book too, it’s called “the yellow book”. The crumble is delicious, you’ll end up eating a bit before it makes it to the trifle glasses.

  2. Lisa

    Yum. I love fig anything. I also love that this is served in little individual portions as I personally have no self control when it comes to crumbles :)

  3. Moya

    Love that you can prepare everything in advance and then serve in individual portions. My kind of dessert, love a good crumble and yours looks delicious :)


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