1. In a large bowl sift all dry ingredients for the sponge; set aside. 2. With a wire whisk or a kitchen aid beat egg whites till soft peaks; add in the sugar to make a meringue. 3. Fold in flour mixture gently, taking care that there is not too much volume loss. 4. In a sheet pan lined with parchment paper spread the batter out evenly. 5. Bake at 325°F for 10 minutes or till golden brown all over. 6. Spread the work surface with a towel or kitchen napkin and dust with powdered sugar. 7. Put sponge on top and spread with softened ice cream. 8. Sprinkle generously with chopped figs and dust spices and lemon zest all over. 9. Roll the sponge carefully using the towel to form a hard roll. 10. (If doing it first time, ask for help and two people can do it better than one). 11. Refreeze till needed. 12. For the sauce heat a heavy bottom pan and put in the sugar and allow to caramelize. 13. Add in the cream stirring constantly and allow to come to one full boil. 14. Strain and refrigerate. 15. For service, spoon the sauce in the center of the plate. 16. Cut ice cream rolls on a bias to form small triangles. 17. Place over the sauce and crumble cheese over top. 18. Garnish with edible flowers if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
