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
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.
5 eggs, separated
5 tbsp caster sugar
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.