Mascarpone with Wafers, Caramelised Fresh Figs & Orange Sauc

This is a proper plated dessert with restaurant polish. Two homemade wafers sandwich a generous layer of mascarpone, flanked by broiled figs and a drizzle of orange sauce. Every component plays a role: crispy, creamy, caramelized, and bright.

The wafers are a hybrid of two batters processed separately then combined. The snap mixture brings golden syrup, brandy, and ground ginger for a spiced, toffee-like crunch. The tuile mixture adds buttery structure with egg whites and flour. Blended together and spread thin on teflon trays, they bake into wafers that shatter when you bite through to the soft mascarpone underneath.

Fresh figs halved and dusted with icing sugar go under the broiler until the sugar caramelizes into a crackly, amber crust. That char and sweetness against the cool, tangy mascarpone is what makes this dessert sing.

Spread the batter as thin and even as possible. Uneven thickness means some spots burn while others stay pale, and thick wafers lose their snap and turn chewy.

Chef Tips

• Cut the wafers into rounds immediately after removing from the oven while they’re still warm and pliable. They harden fast and will crack if you try to cut them once cool.
• Watch the figs closely under the broiler. The icing sugar goes from caramelized to burnt in seconds.
• Assemble just before serving. The mascarpone softens the wafers quickly, so the crispy texture won’t last if it sits.
• Room temperature mascarpone spreads more easily and won’t crack the delicate wafers.

Variations

• Honey mascarpone: Fold a drizzle of honey and a pinch of vanilla into the mascarpone before spreading.
• Stone fruit swap: When figs aren’t in season, use halved peaches or plums, caramelized the same way.
• Chocolate drizzle: Add a thin line of melted dark chocolate over the plated dessert for another layer of richness.