Title: Mascarpone with Wafers, Caramelised Fresh Figs & Orange Sauc
Categories: Dessert
Yield: 1 Servings

		SNAP MIXTURE:
60	g	Unsalted butter
60	g	Sugar
250	g	Golden syrup
1	tb	Brandy
1/2	tb	Lemon juice
60	g	Flour
1	tb	Ginger powder
		TUILE MIXTURE:
120	g	Sugar
120	g	Egg white
120	g	Unsalted butter
100	g	Flour
		FIGS:
1		Fresh fig per serve
		Icing sugar
		TO SERVE:
		Mascarpone
		Orange sauce

To make wafers: process all the snap and tuile ingredients, separately, in a food processor until smooth. Mix the two together and spread thinly and evenly onto teflon biscuit trays. Cook in a preheated 200C oven until golden brown. Remove the trays, cut the wafers into rounds with a 10cm biscuit cutter and cool. To cook figs: halve figs, sprinkle with icing sugar and place under grill. To serve: sandwich 2 wafers with a generous amount of mascarpone. Serve with figs and orange sauce.

Typed for you by Sherree Johansson

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