Trifle with fig jam and nuts

Creamy mascarpone with warm spices, sweet fig jam and a crunchy sprinkle of nuts – this dessert is simple, delicious and looks great in a glass. Layer upon layer of soft ladyfingers with a little orange, velvety cream and our apricot kernels, baby pistachios and Gurbandi almonds from Afghanistan. Perfect as an easy and delicious end to dinner.

This recipe was created by Kimberly Dennison for Ziba Foods - the original recipe can be found here: https://zibafoods.com/kimberly-s-fig-and-nut-trifle/

Fig jam

(Can be made in advance)

Ingredients:

• 115 g sun-dried figs

• 1 whole orange, peeled and cut into pieces

• 80 ml orange juice

• 2 teaspoons freshly squeezed lemon juice

• 1 tablespoon brown sugar

• 1 tablespoon molasses (alternatively, you can also use maple syrup or honey)

• 8 cardamom pods (lightly crushed with the back of a knife so they are "open")

Procedure:

1. Place all ingredients in a small saucepan. Cover and bring to a rapid boil. Reduce heat and simmer uncovered for about 8 minutes, stirring occasionally.

2. Cool for about 10 minutes. Remove as many cardamom pods as possible.

3. Use a hand blender to blend the marmalade.

4. Pour into a clean glass and store in the refrigerator - it will keep for up to a month.

Trifle

Ingredients:

Spiced mascarpone cream

• 115 g cold whipping cream ( ½ cup)

• 115 g mascarpone ( ½ cup)

• 1 tablespoon powdered sugar

• ½ teaspoon ground ginger

• ½ teaspoon ground cinnamon

• A pinch of salt

To the trifle itself:

• 1 package of ladyfingers

• 60 ml orange juice

• ¼ teaspoon orange liqueur (optional)

• 4–5 tablespoons fig jam

• 30 g baby pistachios , coarsely chopped (¼ cup)

• 2 tablespoons Gurbandi almonds , coarsely chopped

• 2 tablespoons apricot kernels , coarsely chopped

Procedure

• Make the mascarpone cream:
  Whisk together the cream, mascarpone, powdered sugar, ginger, cinnamon and salt in a bowl until the cream is fluffy and forms soft peaks (about 1-2 minutes). Refrigerate until ready to use.

• Collect the trifles:
  

  • In four serving glasses (approx. 2 dl), place a layer of ladyfingers at the bottom – crumble them roughly or cut them to fit.
  • Pour 1 tablespoon of orange juice over them and possibly a little liqueur.
  • Spread 1 tablespoon of fig jam over the top.
  • Next, add about 3 tablespoons of mascarpone cream.
  • Sprinkle with a little chopped nuts.
    
  • Repeat the layers until the glass is full – finish with mascarpone cream and a sprinkle of nuts.

• Let the trifle drag:
  Refrigerate for at least 1 hour, preferably longer.
  

Garnish with fresh fig wedges or sun-dried figs , a piece of ladyfinger or an orange slice when serving. The trifles can be kept covered in the refrigerator for up to 2 days.