(Serves 4)

12 small fresh figs
Butter
2 tbsp caster sugar
120 ml marsala
1 cinnamon stick
1 long strip of orange zest
250 g tub mascarpone
4 tbsp cream
Finely grated zest 1 orange
6 small Armaretti biscuits, crushed
Chopped candied orange peel to serve

Preheat the oven to 190°C. Cut a deep cross in the tops of the figs, open out slightly, then put a little butter in each one. Put them in a baking dish, sprinkle over the sugar, pour round 100ml of the marsala, then add the cinnamon stick and strip of orange zest to the dish. Bake for about 30 minutes or until the figs are just tender. Remove from the oven and cover.

While the figs are cooking, beat the mascarpone and cream together and stir in the rest of the marsala and the grated orange zest. Divide the figs and their cooking juices between four plates. Add a spoonful of mascarpone, scatter over the crushed amaretti, then sprinkle with the candied orange peel and serve the rest of the mascarpone separately.