Fig and Pink Biscuit Trifle Recipe

Fig compote: Wash the figs, remove the stem, and cut them into quarters. In a saucepan over low heat, cook them down with the spoonful of sugar. Let cool and blend roughly.

Fresh Fig Salad: Wash the figs, remove the stems, and cut them into small pieces. Add liquid vanilla and let them rest in the refrigerator for 1 hour.

Whipped cream: Whip the cream until stiff peaks form, then add sugar to stabilize. Place in a piping bag.

Assembly: Place the fig compote at the bottom of each cup. Crumble a cookie, add some whipped cream, some fig slices, another crumbled cookie, and finally a nice swirl of whipped cream. Decorate with cookie crumbs and a piece of fig.

To finish, the amount of sugar given is more than sufficient; adding more would make this delicious dessert too sweet. If you don't have cookie crumbs, you can replace it with crushed cookies. You can plan the different preparation steps in advance; however, if you want your dessert to maintain its crunchiness, it's better to assemble it just before serving.