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Italian, New American
Mascarpone Fig Brulee Recipe-12702

Photo by: Joseph De Leo
Comments: 0


Easy and delicious. Enough said.


  • 4-5 fig cookies (Fig Newtons or similar)
  • 1 cup mascarpone cheese
  • 2 teaspoons fig jam
  • 1-2 tablespoons local honey
  • ½ teaspoon pure vanilla extract
  • 5-6 fresh figs, sliced
  • 1 teaspoon raw sugar


Pulse the fig cookies in a food processor until they’re nice and crumbly. Whisk together the mascarpone cheese, fig preserves, honey, and vanilla extract. If the preserves are super sweet, you can omit the honey or, alternatively, omit the jam and just use the honey. Easy stuff.

Now in a small glass, alternately layer the crushed cookies, sliced figs, and mascarpone mix until the glass is nice and full. Sprinkle a thin layer of raw sugar over the top and, using a small blow torch (available at any hardware department in the welding section), caramelize the sugar on top by moving the torch in swift, even motions over the top. If you’re a klutz or are afraid of open flames, you can absolutely skip this step, but the caramelized sugar adds a nice crunch to the whole thing. Garnish, with more fresh sliced figs and some fresh mint.

© 2009 Hans Rueffert

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 4. Nutritional information is based on using 4 fig cookies, 1 tablespoon of honey, and 5 fresh figs.

331kcal (17%)
90mg (9%)
2mg (3%)
218mcg RAE (7%)
64mg (21%)
244mg (10%)
11g (57%)
21g (33%)
1mg (5%)

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