This dessert can be made with fresh figs, but also with frozen figs, allowing you to continue enjoying their flavor even after summer has passed!
Wash the figs, cut them into quarters, and cook them over low heat with the sugar for about ten minutes. Let cool.
Crumble the cookies and mix them with the melted butter. Place at the bottom of jars and press down with the back of a spoon. Beat the egg yolks and 30g of sugar until the mixture is frothy. Gently fold in the mascarpone. Whip the egg whites with the remaining sugar until stiff peaks form, then gently incorporate them into the previous mixture.
To finish, once the fig compote has cooled, blend it and place it in jars. Pour the mascarpone mixture on top. Add some lime zest, and keep it in the fridge until serving. I recommend waiting overnight.
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