Fig Layered Dessert

For the fig layer dessert, mix the curd cheese, mascarpone, vanilla sugar and honey until smooth. Beat the egg whites with a pinch of salt until stiff. Then carefully fold into the curd-mascarpone mixture.

Fill 6 tall glasses first a little with the cream, then the crumbled speculaas cake. Repeat layers until it is used up. Then put the glasses in the refrigerator.

Wash the figs, remove the stalk and cut into quarters. Stir the 6 tablespoons of sugar in a saucepan until caramelized. Deglaze with the port wine and simmer, stirring, until the caramel has dissolved.

Then add the figs, stir carefully and let cool. Shortly before serving, top the cream with the figs.

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