Purply-brown figs and toasted hazelnuts add earthy flavor to a rich mascarpone cream and a spicy gingersnap crust. You’ll need two large chilled bowls to make the mascarpone filling.
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Can I make the cream mixture 2-3 days in advance and then assemble? Thank you for a great recipe.
Ok, I hate to be the one who alters a recipe before ever trying it as written, BUT my mother-in-law is gluten intolerant. So I substituted Mi-del gluten free gingersnaps (8.1 oz in a bag) and reduced the butter accordingly. I used 4 oz butter, not 6, and the crust came out perfect. The dessert set up great after 5 hrs in the fridge, and I topped with wild blueberries instead of figs. I know, I know, but let me say that this recipe has good bones!
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