This was inspired by my newfound love for figs and a tip-off from my friend Tom Mai that Rockpool is doing passionfruit-flavoured marshmallows in cocktails (definitely on my to-try list!). A layer of biscuit, a layer of fig jam and a layer of marshmallow (melted in a double boiler) combined with passionfruit pulp. Yum! Tom Mai had doubts about this experiment but I'm having the last laugh (and the last bite).
1 packet Monte Carlo biscuits, cream scooped out
St Dalfour's Royal Fig jam
250g white marshmallows
Pulp of 3 passion fruits
Combine biscuits and butter in a food processor until you have fine crumbs. Pour into a shallow round dish like a flan. Flatten with the bottom of a glass. Set in fridge for an hour.
Melt marshmallows in a double boiler over low heat. When it looks like melted ice cream, remove from heat and stir in passion fruit.
Spread a thin layer of fig jam on the biscuit base. Pour marshmallow over. Set in fridge for 2 hours.