550 gmfresh ricotta150 gmmascarponeTo serve:finely grated rind of 1 orange, plus extra rind, cut into julienne, optional2 tbspsweet Marsala4eggwhites300 gmcaster sugar1 tbspbalsamic vinegar9ripe figs, halved
Push ricotta through a fine sieve over a bowl, add mascarpone, orange rind and Marsala and stir gently to combine.
Using an electric mixer, whisk eggwhites and a pinch of salt until soft peaks form, then gradually add 150gm sugar and whisk until stiff peaks form and mixture is thick and glossy. Using a large metal spoon, stir one-third of eggwhites into ricotta mixture, then gently fold in remaining eggwhites until just combined. Spoon ricotta mousse among six 300ml glasses, then refrigerate while preparing figs.
Place remaining sugar and ¼ cup water in a small saucepan and stir over medium heat until sugar dissolves, then boil, without stirring, until mixture turns a deep golden. Remove from heat and immediately stir in balsamic vinegar and 1 tbsp water, taking care as mixture will spit violently. Return pan to heat and stir until mixture is smooth. Add figs, one at a time, to caramel mixture and turn to coat, then divide among glasses. Spoon remaining caramel over figs and serve immediately.