Creamy mascarpone with fresh figs and pitahaya


  • 250 grams of mascarpone
  • 250 ml whipped cream
  • 2 tbsp sugar
  • 2 tbsp honey
  • 1 punnet of fresh figs
  • 2 sprigs of fresh rosemary
  • 1 handful of coconut chips
  • 1 pitahaya
  • 4 crunchy biscuits
A creamy dessert with the soft sweet taste of fresh figs which will give the cream a light pink colour. Delicious in combination with the pitahaya. The rosemary and honey add a pleasant twist.


  • 1
    Stir the mascarpone in a bowl and whisk in the whipped cream and sugar. Beat the cream lightly to fromage frais thickness.
  • 2
    Remove the thin skin from half of the figs and crush the flesh. Pick the leaves from a sprig of rosemary and chop them very finely. Mix the mashed figs, chopped rosemary and honey with the cream. Tasting is allowed. Place the creamy mascarpone cream in a piping bag and refrigerate.
  • 3
    Crisp the coconut chips in the oven at 180 degrees until the coconut is golden brown. Only do this if the coconut is not yet crispy. Crumble the crunchy biscuits.
  • 4
    Thinly peel the pitahaya so that a small piece of the pink skin is still visible. Cut the pitahaya into equal slices. Now cut the figs into segments.
  • 5
    Prepare the plates with the cream in the middle and garnish all around with the biscuit crumbs, coconut chips, fresh figs and pitahaya.
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