Number of servings
4 personnes
Preparation Time
20 min
  • 8 bags of Four O'Clock Apple Caramel Spice black Tea
  • 2 cups water
  • ¾ cup white sugar
  • 8 dried figs
  • ½ cup dark rum
  • 12 lady fingers biscuits
  • 250 ml Whipping cream (35%)
  • 225 grams of Mascarpone cheese
  • ¼ teaspoon vanilla extract
  • 1 green apple
  • 75 grams of roasted pecans
1 - Boil water and add the sugar; stir well to dissolve the sugar and reduce third or until syrupy.
2 - Add tea bags and figs, reduce heat and let steep for 30 minutes.
3 - Put the syrup in the refrigerator to cool then add dark rum.
4 - Whip cream until stiff peaks and gently incorporate the mascarpone with a spatula; add the vanilla extract and mix well;
5 - Step aside figs with half of the tea and rum syrup.
6 - Place cookies in a large flat plate and pour the other half of the syrup until complete absorption of the liquid by the biscuits.
7 - Cut the biscuits into 2 or 3 pieces depending on the size of the used ramekins.
8 - Place alternately layers of whipped cream with mascarpone and syrupy biscuits in small ramekins or glasses.
9 - Add a little more syrup over biscuits to soak well.
10 - On top, place 2 figs cut in half and toasted pecans and again pour some tea syrup.
11 - Garnish with thin slices of green apples sprinkled with lime juice..