Fig mousse is a light, creamy no cook dessert which combines the natural sweetness of ripe figs with creamy mascarpone. This late summer or autumn dessert is simple and elegant but takes little time to prepare.
It is prepared using only four ingredients and is egg free.
This is a mousse can be prepared ahead of time making it ideal for when you are expecting guests. And it is easy to scale up this recipe to make a double batch if needed.
Serve chilled for a refreshing late summer or autumn treat topped with extra figs, fig compote, honey or chopped nuts.
If you are looking for other easy no bake desserts you may also like to try avocado chocolate mousse which is dairy free and egg free, lemon mousse, chocolate tahini squares which set in the fridge, chocolate tiffin with a marbled chocolate topping or chocolate salami.
Ingredients you'll need
- Fresh figs - soft, ripe figs are ideal for this recipe.
- Mascarpone
- Cream - use whipping cream or double cream.
- Icing sugar - adjust for your preferred level of sweetness.
Why you'll love this fig mousse
- Quick and easy to prepare.
- Makes the most of seasonal ingredients.
- Can be prepared in advance.
How to make fig mousse
All you have to do is mix the mascarpone and icing sugar, whip the cream and fold in, and then prepare and fold in the figs.
Transfer to serving dishes and chill.
Tips
- Use ripe figs for maximum sweetness.
- Don't over-whisk the cream otherwise it will be difficult to combine with the mascarpone.
Serving suggestions
- Serve on its own in individual serving dishes.
- Use to make a layered dessert in glass jars. Layer with chopped figs or fig compote.
- Use fig mousse as a topping for cheesecake, trifle or pavlova.
Variations and add-ins
- Use other fruits such as plums, nectarines or rhubarb in place of figs.
- Substitute date paste for figs - chop dried dates and simmer in water for a few minutes until soft.
- Use fig compote or fig jam instead of fresh figs.
Storage instructions
- This mousse can be stored in the fridge for 1 - 2 days.
- It is not suitable for freezing.
FAQs
Fresh figs are ideal for this recipe as they add moisture and natural sweetness. But if you only have dried figs then chop them, soak in hot water to soften and then blend to a smooth purée before adding to the mousse.
Yes, in fact this mousse is better after being chilled rather than being served straight away. Chill for at least an hour or until the next day.
Other no bake desserts
- Fig compote using fresh figs15 Minutes
- Stracciatella ice cream4 Hours 45 Minutes
- Lemon mousse (without eggs)1 Hours 20 Minutes
- Blackcurrant cheesecake (no bake cheesecake)2 Hours 20 Minutes
Fig mousse
Ingredients
- 20 figs
- 250 grams mascarpone
- 200 ml cream
- 30 grams icing sugar
Instructions
- Scoop the centres out of the figs or wash and finely chop and place in a bowl (or half and half).
- Place the mascarpone in a large bowl. Sieve the icing sugar over the mascarpone and mix.
- Whisk the cream in a separate bowl until it starts to form soft peaks (see video).
- Add the cream to the other ingredients and fold in with a metal spoon until it is an even consistency.
- Add the figs and fold in.
- Transfer the mousse into individual serving glasses or bowls and chill before serving.
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