Tiramisu late summer

We all know the goodness of authentic tiramisu, I myself have posted on this blog a recipe for this cake but eat it suitable for walking. In Italy, after the birth of the first tiramisu have created different versions, most optimal and so I also started to create different flavors of tiramisu. What today has the typical flavor of late summer, September in Italy gives us the second wave of figs, the smaller, but much, much sweeter, the protagonists of my tiramisu today.

Chef in Primo Piano

Ingredients for 4 people: 16 tiramisu biscuits or similar 9 oz of Mascarpone cheese, 5 oz of fresh cream, 2 oz brown sugar 4 oz acacia honey, 7 oz ripe figs or fig jam, 4 oz nuts clean a little ground cinnamon nuts, figs or jam to decorate. Preparation: In the recipe I put the fig jam for those who want to make this tiramisu all year, though, for obvious reasons, no figs. First skin deprived of figs and store in the refrigerator. We chop walnuts and hands. We took a big enough bowl and pour the entire Mascarpone cheese, brown sugar, bits of nuts and a little cinnamon. Mix very well. We take biscuits and do the same of what we did with walnuts, save. Whip the cream, remember it should be cold to ride well. and add to the mascarpone cream mixing with bottom-up attention. We take 4 glasses big and beautiful and do as in the photo above. Start with some bits of biscuits, a little cream, a little honey, a little pulp figs or some fig jam, another cream, honey and other to finish reeve with figs and walnut half or a little ½ jam nut. We maintain our tiramisu in the refrigerator and serve cold well. Yum