This creamy and luscious dessert features mascarpone cheese alternating between figs and hazelnuts.
1. Melt butter in a large skillet until foamy, then add diced figs and cook until golden. Add balsamic vinegar and remove from heat.
2. Use an electric mixer to beat heavy cream, mascarpone, sugar, and the vanilla until soft peaks form.
3. Divide each component to fill six dessert glasses. Start the first layer of the dessert with mascarpone cream, then figs, and end with toasted hazelnuts. Repeat the layering process in each glass until full. Garnish with figs and hazelnuts.
6-7 fresh figs, diced (with stems trimmed), plus additional
2 T unsalted butter
1 T aged balsamic vinegar
1 C heavy cream, chilled
½ C Mascarpone cheese, chilled
½ t. vanilla extract
1⁄3 C granulated sugar
½ C hazelnuts, toasted and chopped coarsely, plus additional for garnish