Rec cred: ruhana ebrahim
Pic cred: @ruhanas_kitchen
1 punnet fresh figs (cut in half lengthwise)
¼ cup ordinary sugar
Ginger snaps (roughly crushed)
Woolworth's toffee sauce
150g Lancewood mascarpone cheese
1-2 tablespoon icing sugar
1 teaspoon ground cinnamon
¼ teaspoon vanilla essence
Kitchen Gas Blowtorch
Line an oven tray with tin foil. Place figs cut side up on prepared tray; sprinkle each fig with about 1 teaspoon of sugar.
Use the blow torch to caramelize the sugar, until golden brown.
Mix all cinnamon mascarpone ingredients to combine.
To serve, place figs in bowl and spoon over a dollop of mascarpone.
Crumble over ginger biscuits and drizzle of toffee sauce.