Ingredients

32 sponge fingers
1/2 cup masala
6 fresh figs, sliced
extra figs to decorate.

Mascarpone Custard

3 tb sp custard powder
2 tb sp caster sugar
1 cup milk
1 cup cream (double)
1 tsp vanilla essence
375g mascarpone cheese

Mascarpone

Mascapone is a fresh cheese made from cream. If unavailable.
Mix one part sour cream with 3 parts lightly whipped cream (double)
and use in its place.

Method

To make custard, place custard powder, sugar, milk, cream and vanilla
essence in a saucepan and whisk until mixture is smooth. Cook over a low
heat, stirring constantly, until custard thickens. Remove pan from heat and
set aside to cool. Fold mascarpone in to cooled custard and set aside.

Line a 23cm in spring form tin with nonstick baking paper and line the base
with half the sponge fingers. Sprinkle with half the masala, top with half the
slices of figs and half the custard. Repeat layers to use all ingredients.
Cover with plastic food wrap and refrigerate for 4 hours or until cake has set.

Remove cake from tin. Decorate the top with extra figs.

Makes: 23cm round cake