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.
Stir the mascarpone in a bowl and whisk in the whipped cream and sugar. Beat the cream lightly to fromage frais thickness.
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.
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.
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.
Prepare the plates with the cream in the middle and garnish all around with the biscuit crumbs, coconut chips, fresh figs and pitahaya.