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Tiramisu with figs and Pavesini
- Difficulty: Average
- Prep time: 50 min
- Cook time: 10 min
- Serving: 6
PRESENTATION
Tiramisu with Figs and Pavesini is a late-summer dessert that earns its timing: September figs are sweet enough to hold their own against dark chocolate and coffee, and chocolate Pavesini — thin Italian biscuits that absorb a coffee-and-rum soak without falling apart — replace the usual ladyfingers with something more delicate. The mascarpone cream is built on pâte à bombe, a technique that cooks egg yolks with hot syrup, handling pasteurization at home while producing a cream that's noticeably lighter and more stable than the standard egg-and-sugar approach.
Served in individual cups, the fig tiramisu holds its shape and shows its layers cleanly. Fig sweetness moves through coffee intensity, rum warmth, and a bite of dark chocolate, with the mascarpone cream pulling everything into balance.
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INGREDIENTS
- For 6 serving glasses (about 3/4 cup / 7 fl oz each)
- Pavesini biscuits 36 - Choco Tune
- Figs 1 cup (150 g)
- Dark chocolate 1.1 oz (30 g)
- For the mascarpone cream
- Mascarpone cheese 18 oz (500 g)
- Sugar 0.9 cup (170 g)
- Egg yolks 2.6 oz (75 g) - (about 5) at room temperature
- Water 3 ½ tbsp (50 g)
Preparation
How to prepare Tiramisu with figs and Pavesini
To prepare the fig tiramisu with Pavesini, start by making the soaking syrup: pour the water and the sugar 1 into a small saucepan and heat until the sugar has completely dissolved, then remove from the heat and add the rum 2 and the coffee 3.
Stir well 4 and let cool. Now move on to the cream: pour the water and sugar into another small saucepan 5 and heat over low heat without stirring, monitoring the temperature with a thermometer 6.
When the syrup reaches a temperature of 239°F, start beating the yolks in a separate bowl with an electric mixer 7. As soon as the syrup reaches 250°F, pour it in a thin stream over the yolks in two additions, keeping the mixers running 8. Be careful not to pour the syrup directly onto the beaters or it will splash onto the sides of the bowl. Continue whipping for about 10–15 minutes until the mixture returns to room temperature: you should obtain a light, airy cream 9.
At this point stir the mascarpone in a bowl to soften it, then add it to the cream, folding it in quickly with the beaters (alternatively you can pour the cream into the bowl with the mascarpone and fold everything together with a whisk) 10. Place the mascarpone cream in the refrigerator 11. Wash the figs and cut them into cubes, leaving the skin on 12.
You are ready to assemble the tiramisu: take 6 clear serving glasses and spread a little cream at the base 13, then add some figs 14. Lightly dip 2 Pavesini Choco Tune into the coffee and rum soaking syrup 15.
Place the Pavesini in the glass (you can break them in half depending on the diameter of the glass), then cover with the cream 17 and sprinkle with grated chocolate 18.
Continue with more figs 19 and another 2 Pavesini dipped in the syrup 20. Finish with the cream, smoothing it carefully 21.
Garnish with grated chocolate 22 and complete with 2 Pavesini inserted vertically 23. Your fig and Pavesini tiramisu is ready to be served 34!
Storage
Tip
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