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.
