Supplies
- 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
Steps
- Beat egg whites and add sugar gradually until the mixture is fluffy.
- Preheat oven to 170 degrees C. Whisk egg yolks with sugar. Add vegetable oil, milk tea, flour, and tea leaves. Whisk well each time.
- Fold 1/3 of the meringue into mixture. Once combined, fold in the rest of the meringue. Bake for 15 minutes.
- Whisk together cream and sugar. Add the mascarpone cheese and whisk for 7 minutes.
- 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.
- Cut off both ends and decorate with mascarpone cream, slices of fig, caramelized walnuts and pistachios.