Fig & Cardamom Spiced Tiramisu

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   ["As much as 24 hours prior to making tiramisu place dried figs in a heat proof container (a jar works fine). Pour boiling or very hot water over and soak for at least one hour until puffed up and rehydrated. If soaking overnight: cover and refrigerate.", "Chopped soaked figs into quarters and blend in a food processor with 4 tablespoons of the liquid reserved from soaking.", "For the filling: Combine pulverized figs, vanilla extract, mascarpone cheese, ground cardamom, ground cinnamon, heavy cream and confectioners sugar in a medium-large bowl. Combine well then beat (with a whisk by hand or with a blender) until stiffened - to a soft peak.", "In a separate bowl: combine espresso (while hot) with heavy cream and sugar for the soak. Stir well to dissolve sugar.", "Working in small batches quickly toss ladyfinger cookies in the soaking liquid. The cookies do not need to become softened or else they will quickly fall apart - simply place in the soak, roll over and then place into the bottom or a trifle or baking dish. Line the entire bottom of you dish with soaked cookies.", "If you are working with a larger dish spread half of the filling over the cookies. If working with a smaller dish or trifle container, use a third of your filling.", "Place another layer of soaked ladyfinger cookies over the filling. Again, spread filling over cookies. Repeat layering until complete.", "Finish with a final layer of cream filling, a hearty helping of shredded chocolate*, an a few dashes of ground cardamom.

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   To shred chocolate if it is in a bar form: Can be accomplished with a grater, microplaner, or even a potato peeler.

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   Optional but recommended: Add a layer of whipped cream before shredded chocolate & cardamom. Fresh whipped is preferred (whip 1 cup cream until stiffened, add a tablespoon or so of confectioners sugar until sweetened to your taste)", "Chill thoroughly and enjoy!"]

* Per serving · 4 servings · Values may vary.