Chocolate Fritters of Fresh Figs in Vanilla-Cardamom Sauce

For the chocolate fritters, peel the figs the day before. Mix the cognac and port with the powdered sugar and sprinkle over the figs. Cover with foil and marinate in the refrigerator for one night.

For the batter, put the flour and cocoa in a suitable bowl. Slowly fold in the white wine and port. Add the yolks and stir to form a smooth dough.

Now let the dough rest for about 5-10 minutes. In the meantime, whip the egg whites with a pinch of salt until stiff. Remove the figs from the marinade.

Dry them with kitchen paper and turn them in flour on the other side. Gently stir the egg whites into the mixture. Pull the figs through the batter with a vegetable fork or possibly wooden skewers. Bake in 180 °C hot fat. Drain and bring to the table.

For the vanilla sauce, bring the whipping cream, milk and vanilla to the boil. Mix sugar and eggs until creamy. Mix the egg-sugar mixture with a little hot milk and add to the rest in the hot saucepan.

Stirring continuously, heat this mixture until it thickens. Immediately remove from the kitchen stove and pour through a sieve into another baking bowl. Allow to cool. Whip up the custard.

Dust a fork on the edge of the plate with cocoa powder. Dust the fig berliner with powdered sugar and decorate with mint.

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