Desserts & Baking

Chocolate figs with mascarpone and sugared violets

25 minutes, plus setting time
5 minutes
Wine/Spirit Pairing
Graham Beck Rhona White Muscadel 2006

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  • 1 free-range egg, separated
  • a handful of violets, carefully washed and dried
  • 200 g caster sugar
  • 200 g dried black figs
  • 2 x 100 g slabs of good-quality dark chocolate, melted
  • 250 g mascarpone

Beat the egg white until stiff peaks form.

Dip the violets into the egg white to coat, then scatter liberally with caster sugar. Place on wax paper or a silicon mat to set.

Dip the edges of the figs into the melted chocolate and arrange on a silicon mat to set.

In shallow bowls, top spoonfuls of mascarpone with the sugared violets and figs and serve with rose-petal jam and kumquats.

Cook’s note: Rose-petal jam is available from specialty stores.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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