• 6 Figs
  • Chopped pistachios for decorating
  • Caramelized walnuts for decorating
  • For the Meringue
  • 4 egg whites
  • 55g sugar
  • For the Sponge
  • 4 egg yolks
  • 10g sugar
  • 40ml vegetable oil
  • 50ml milk tea
  • 75g flour
  • 3g tea leaves, crushed
  • For the Mascarpone Cream
  • 150ml fresh cream
  • 100g mascarpone cheese
  • 20g sugar


  1. Beat egg whites and add sugar gradually until the mixture is fluffy.
  2. Preheat oven to 170 degrees C. Whisk egg yolks with sugar. Add vegetable oil, milk tea, flour, and tea leaves. Whisk well each time.
  3. Fold 1/3 of the meringue into mixture. Once combined, fold in the rest of the meringue. Bake for 15 minutes.
  4. Whisk together cream and sugar. Add the mascarpone cheese and whisk for 7 minutes.
  5. Once the sponge has cooled, cover in mascarpone cream. Make a line of five figs down the middle and roll the sponge into a log. Refrigerate for 30 minutes.
  6. Cut off both ends and decorate with mascarpone cream, slices of fig, caramelized walnuts and pistachios.