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1
Mix flour, egg whites and icing sugar together with a wooden spatula, stir together till nice smooth mix.
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2
Add in melted butter and mix again.
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3
Place the mix in fridge for one hour and let set.
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4
Grease a baking sheet and spoon the mix on to it making oblong shapes 9cm x 4 cm (you can use a metal stencil or possibly anything of the right shape and thickness).
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5
Cook in an oven at 350F till golden, for about 10 min.
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6
Remove quickly with a palette knife and cold on a clean table.
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7
For the sauce, boil together red wine and sugar and vanilla pod.
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8
When it comes to the boil put in the figs.
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9
Poach figs for about 10 min.
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10
When the figs are cooked, remove pan from heat, cold, add in raspberries, liquidise, pass till nice and smooth.
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11
Pass everything through a sieve.
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12
For the cream, mix together the pastry cream and marzipan mix and mix in the double cream (that has been whipped separately).
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13
Proportions: 1 of pastry cream to 2 of double cream.
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14
The cream must be smooth but not too runny.
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15
Finally, add in the kirsch.
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16
To assemble, place a layer of raspberries (8) on to a biscuit, coating each layer with some cream.
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17
Use three biscuits per portion, finishing with a biscuit.
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18
Dust biscuit with icing sugar.
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19
Take a scorched iron to create a pattern.
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20
Flood serving plate with the sauce, starting in the middle, and gently place the biscuit in the centre.
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21
To finish, pour a little bit of creme anglaise around the biscuits using the top of a knife to create a pattern.
