Mascarpone With Wafers, Caramelised Fresh Figs & Orange Sauc

SNAP MIXTURE: 60 g Unsalted butter

60 g Sugar

250 g Golden syrup

1 tb Brandy

1/2 tb Lemon juice

60 g Flour

1 tb Ginger powder

TUILE MIXTURE: 120 g Sugar

120 g Egg white

120 g Unsalted butter

100 g Flour

FIGS: 1 Fresh fig per serve

Icing sugar TO SERVE: Mascarpone Orange sauce To make wafers: process all the snap and tuile ingredients, separately, in a food processor until smooth. Mix the two together and spread thinly and evenly onto teflon biscuit trays. Cook in a preheated 200C oven until golden brown. Remove the trays, cut the wafers into rounds with a 10cm biscuit cutter and cool. To cook figs: halve figs, sprinkle with icing sugar and place under grill. To serve: sandwich 2 wafers with a generous amount of mascarpone. Serve with figs and orange sauce. Typed for you by Sherree Johansson