Once completely cooled spread one cake with a layer of Mascarpone then spread the fig compote on top. Place the other sponge over it. Heat the oven 180°C and prepare two cake tins by lining them ...

Serve the ricotta chilled or at room temperature with toasted baguette slices and the figs, tapenade and compote. Make Ahead: The tapenade and fruit compote can be refrigerated separately for 2 weeks.

Add the tamarind and sugar together in a pan. 2. Cook it on a low heat and keep stirring. 3. Pour in 50 ml of water and cook it until the tamarind and sugar combine together to give it a glazing ...