Brandy snap basket with vanilla mascarpone cream & honey roasted figs

Method Print recipe

1. Split the vanilla pod in half lengthways and scrape out the seeds, place in a bowl with the cream and whip to a soft peak.
2. Beat the mascarpone cream until smooth and fold in the vanilla cream, fold in caster sugar, place in a piping bag with star nozzle and chill.
3. Cut the figs into quarters and place on a baking tray, drizzle with honey and sift over icing sugar.
4. Place figs in a hot oven 200 ̊C for 6 minutes until slightly softened and roasted, allow to cool slightly.
5. Half fill the pre-made gingersnap basket with the cream and place pieces of fig onto the top - serve whilst the fig is still slightly warm for maximum flavour.
6. Dust with icing sugar.

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