- 550 gm fresh ricotta
- 150 gm mascarpone
- To serve: finely grated rind of 1 orange, plus extra rind, cut into julienne, optional
- 2 tbsp sweet Marsala
- 4 eggwhites
- 300 gm caster sugar
- 1 tbsp balsamic vinegar
- 9 ripe figs, halved
- 1Push ricotta through a fine sieve over a bowl, add mascarpone, orange rind and Marsala and stir gently to combine.
- 2Using 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.
- 3Place 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.