Ricotta Custard with a Fig Caramel Topping

Step 1: Custard Base ... Add the ricotta to a strainer, and using a spatula or the back of a spoon, spread or push the ricotta through the strainer. This will give you a really smooth texture. It takes a couple of minutes, but it is worth it. Then, add the mascarpone and orange zest to a bowl, along with the ricotta, and mix to combine.

Step 2: Egg Whites ... Add the egg whites and a pinch of salt to a bowl and beat until you get soft peaks. Using a hand or stand mixer for this really works best. You can do it by hand, but it is a lot more work. Next, add in the sugar and beat again until you get soft peaks and the mixture is thick and glossy looking.

Step 3: Finish the Custard ... Slowly add the egg white mixture to the ricotta, and fold it in gently. You don't want to stir, but fold - this will keep the consistency of the egg whites without breaking them down.

Step 4: Glasses ... I like martini glasses, or wine glasses; but, you can use any fancy glass that you like. Add the custard to the glasses, cover with plastic wrap, and refrigerate at least 4 hours. This should fill approximately 6 glasses.

Step 5: Figs ... I prefer to make the caramel sauce right before serving; as I like the warm sauce, on the cold custard. Add the sugar and water to a small pot and bring to medium high heat. Boil for 3-5 minutes until the liquid becomes golden brown (caramel colored), stirring often. Then, remove from the heat and add the balsamic vinegar (mixed with a teaspoon of water), which prevents it from spitting. Return to the heat and stir until smooth. Add the figs and cook another minute to combine and heat up.

Step 6: Finish ... Top each glass with the caramel sauce and 3 figs. Serve immediately, ENJOY! A perfect Fall dessert.