from the kitchen: chocolate & salted fig caramel trifle

A few days ago, I shared the People Magazine Holiday Gift Guide with you featuring our Fig Caramel Sauces and promised that I would give you the secret recipe for our Chocolate & Salted Fig Caramel Trifle. Since we have put this dessert on the menu, two things have happened – 1) we can’t take it off the menu and 2) profiteroles are no longer the number one dessert. I guess this will be true until we come up with something that trumps the trifle!

The picture below is just one of the pictures in a beautiful article featuring Chef John and the girl & the fig that you can read in its entirety here.


In the meantime, if you perfect this dessert, we still expect to see you in the restaurant!


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Chocolate & Salted Fig Caramel Trifle
Serves 6

For the chocolate:
12 ounces bittersweet chocolate, chopped
2 ounces milk chocolate, chopped
1 cup milk
12 medium egg yolks
2 ounces sugar
1 tablespoon vanilla extract
2 cups cream
1 cup mascarpone

For the meringue:
1 cup sugar
5 egg whites, room temperature
¼ teaspoon cream of tartar

1 jar Salted Fig Caramel Sauce (available at

3 ounces Chocolate Cocoa Nibs (available in specialty markets)

For the chocolate:

Combine the chocolates in double boiler and melt together. Heat the milk to a simmer. Whisk together the egg yolks and the sugar until light and pale. Slowly whisk in the heated milk into the egg mixture and strain. Stir the egg mixture in to the melted chocolate.  Heat the cream to a simmer and slowly whisk into egg mixture. Add the remaining cream. Pour the chocolate into a double boiler and cook stirring constantly until thickened. Remove and cool to room temperature. Add the mascarpone and whisk until smooth.  Strain and chill.

For the meringue

Place the sugar and ¼ cup of water in a pot over low heat and cook until the sugar has dissolved.  Increase the heat and boil the sugar to 240 degrees. Use a mixer to whip the egg whites on low speed until they become foamy.  Add the cream of tartar, increase speed and whisk until whites form soft peaks.

With the mixer at medium speed, carefully pour the hot sugar mix slowly into the egg whites.  Continue slowly until all the syrup has been poured in.  Keep beating the egg whites until they become stiff and glossy.  Set aside and chill.

To serve:

Spoon a generous portion of the chocolate into a tall glass. Add a layer of the Salted Fig Caramel to each glass. Top with chilled meringue and, if desired, brown the meringue lightly with a culinary torch. Sprinkle the top with chocolate cocoa nibs.

2 Comments on “from the kitchen: chocolate & salted fig caramel trifle
  1. My daughter and I had lunch at the restaurant in November. This dessert was one we can’t stop talking about. We’re making this a yearly mother daughter trip and the girl and the fig will always be our first stop!!

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