INGREDIENTS

INSTRUCTIONS

Mix flour, egg whites and icing sugar together with a wooden spatula,
stir together until nice smooth mixture. Add melted butter and mix
again. Place the mixture in fridge for one hour and let set.  Grease a
baking sheet and spoon the mixture on to it making oblong  shapes 9cm x
4 cm (you can use a metal stencil or anything of the  right shape and
thickness). Cook in an oven at 350F until golden  brown, for about 10
minutes.  Remove quickly with a palette knife and cool on a clean
table.  For the sauce, boil together red wine and sugar and vanilla
pod. When  it comes to the boil put in the figs. Poach figs for about
10  minutes. When the figs are cooked, remove pan from heat, cool, add
raspberries, liquidise, pass until nice and smooth. Pass everything
through a sieve.  For the cream, mix together the pastry cream and
marzipan mixture and  fold in the double cream (which has been whipped
separately).  Proportions: 1 of pastry cream to 2 of double cream. The
cream must  be smooth but not too runny. Finally, add the kirsch.  To
assemble, place a layer of raspberries (8) on to a biscuit,  coating
each layer with some cream. Use three biscuits per portion,  finishing
with a biscuit. Dust biscuit with icing sugar. Take a  scorched iron to
create a pattern.  Flood serving plate with the sauce, starting in the
middle, and gently  place the biscuit in the centre. To finish, pour a
little bit of creme  anglaise around the biscuits using the top of a
knife to create a  pattern.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1208
Calories From Fat: 575
Total Fat: 65.5g
Cholesterol: 161.3mg
Sodium: 1408.9mg
Potassium: 690.4mg
Carbohydrates: 145.7g
Fiber: 21.6g
Sugar: 63.7g
Protein: 18.3g