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Finished Fig, Honey & Walnut Sourdough Trifle

Fig, Honey & Walnut Sourdough Trifle

Toasted leftover sourdough croutons layered with mascarpone honey cream, fresh figs, and a baklava-inspired honey walnut crunch.
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Prep Time 35 minutes
Cook Time 20 minutes
Chill Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: British
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Toasted Sourdough Croutons
  • 200 g (about 4 cups) leftover sourdough bread, cubed
  • 30 g (2 Tbsp) unsalted butter, melted
  • ½ tsp ground cinnamon
  • a pinch fine sea salt
Honey Walnut Crunch
  • 100 g (1 cup) walnuts, toasted and chopped
  • 60 g (3 Tbsp) honey
  • ½ tsp ground cinnamon
  • 1 tsp (from 1 orange) orange zest
  • a pinch fine sea salt
Mascarpone Honey Cream
  • 227 g (1 cup / 8 oz) mascarpone cheese, softened
  • 240 g (1 cup) heavy cream, cold
  • 45 g (2 Tbsp) honey
  • 1 tsp vanilla extract
Figs
  • 300 g (about 10 to 12 medium figs) fresh figs, sliced
  • 15 g (1 Tbsp) honey, for the figs
  • 1 tsp fresh lemon juice

Equipment

  • Kitchen scale
  • Baking sheet
  • Large skillet or saucepan
  • Stand mixer or hand mixer
  • Large mixing bowl
  • Trifle dish or 6 individual glasses
  • Rubber spatula
  • Sharp knife
  • Zester or fine grater

Method
 

  1. Toss the cubed sourdough with melted butter, cinnamon, and salt. Toast at 350°F for 12 to 15 minutes, until golden and crisp.
  2. Toast the walnuts on a baking sheet at 350°F for 7 to 9 minutes, until fragrant, then chop.
  3. Warm the honey, cinnamon, orange zest, and salt in a skillet, stir in the chopped walnuts, and spread on parchment to cool.
  4. Beat the mascarpone, cream, honey, and vanilla together until soft peaks form.
  5. Slice the figs and toss gently with the honey and lemon juice.
  6. Layer half the croutons in the bottom of the trifle dish.
  7. Spread half the mascarpone cream over the croutons.
  8. Scatter half the figs and half the honey walnut crunch over the cream.
  9. Repeat with the remaining croutons, cream, figs, and crunch.
  10. Chill at least 1 hour, or up to 4 hours, before serving.
  11. Top with any remaining crunch and fig slices just before serving.

Notes

Mascarpone holds its structure through the chill better than plain whipped cream, which can turn watery after a few hours. Full-fat cream cheese beaten smooth is a reasonable stand-in if mascarpone is hard to find, though the flavor turns slightly tangier.
This is not a discard recipe. The sourdough here is already baked, doing its job as a loaf with enough structure and tang to hold up as a crouton instead of turning to mush.