Start by making the pastry cream. Separate the egg whites from the yolks. Heat the 1 2/3 cups milk (about 400 ml). Add 3 tablespoons sugar (about 40 grams) and 1 tablespoon cornstarch to the yolks and whisk until the mixture lightens in color.

Once the milk is hot, pour it into the egg yolk and sugar mixture, whisking well. Return the mixture to the heat and cook, stirring with a wooden spoon, until the cream thickens. Remove from heat, cover the surface of the pastry cream with plastic wrap to prevent a skin from forming, and refrigerate.

Whip the heavy cream with the powdered sugar until soft peaks form. You don’t need much sugar here—the whipped cream adds smoothness, not extra sweetness! If you have tonka bean, grate a little into the whipped cream once it’s whipped.

Score the tops of the figs in a cross, then cook them for a few minutes with 1 tablespoon spring honey.

Assemble your dessert!

On each plate, place a generous spoonful of pastry cream. Add two roasted figs per plate. Crush the meringue and sprinkle a few pieces on the plate. Add two spoonfuls of whipped cream, then use a small spoon to drizzle a few drops of the fig cooking juices. For a pop of color, you can also grate a little lime zest on top!

See? Isn’t this recipe super easy? Enjoy!