Preparation

• Place the biscuits in a food processor and blend until finely ground.

  

• Melt the butter in the microwave and then add it to the crushed biscuits.

  

• Mix well until a homogeneous mixture is obtained.

  

• Line a 9-inch (23 cm) springform pan with parchment paper; it will be easier to remove the cake. Now pour the biscuit mixture and level it well. Put in the fridge for about half an hour.

  

• Soak the gelatin sheets in cold water for a few minutes.

  

• Once the gelatin has softened, put two tablespoons of milk in a bowl, add the squeezed gelatin sheets and heat in the microwave for a few seconds.

  

• It will become a fluid, slightly whitish liquid.

  

• In a mixer with whisks, put the ricotta and mascarpone and start mixing.

  

• Now add the powdered sugar, yogurt, cooled gelatin, and mix again.

  

• Divide the cheese filling into two parts and place the first half on the biscuit base.

  

• Now make a layer of figs, which you have washed and cut in half lengthwise.

  

• Cover everything with the remaining cheese mixture and level it well.

  Put in the fridge for about an hour.

  

• Wash, peel, and cut the figs into quarters, place them in the mixer with the sugar.

  

• Reduce the figs to a puree.

  

• Meanwhile, soak the gelatin sheets in cold water, squeeze them and place them in a bowl with a spoonful of fig puree. Heat for a few seconds in the microwave and then add it to the fig puree, mix well. At this point, spread the puree on the cake, level it, and put it in the fridge for at least an hour.

  

• Decorate the cake with fruit as desired. I used figs, white grapes, blue and pink meringues, wafer leaves.