Dessert

Amaretti-Stuffed Figs with Raspberry Sauce Recipe

ByLily Monroe January 30, 2026January 30, 2026

Introduction

Amaretti-Stuffed Figs with Raspberry Sauce offer a delightful blend of sweet, tangy, and nutty flavors. This elegant dessert is perfect for impressing guests or treating yourself to something special with minimal fuss.

The dish shows four dark purple figs cut open and placed on a white plate with a blue floral pattern. The figs are filled and topped with a creamy white sauce that drips down the sides onto the plate, mixing with some crushed light brown crumbly pieces scattered over and around the figs. A white paper liner holds a single brown cookie with white specks, placed beside the plate, all set against a white marbled textured surface. In the background, there is a white plate with a silver spoon resting on it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup raspberries
2 tbsp sugar
¼ cup mascarpone
¼ tsp pure vanilla extract
6 amaretti cookies
3 tsp unsalted butter
1½ tsp aged balsamic vinegar
6 large fresh green figs
12 large fresh corn husks

Instructions

Step 1: In a food processor, puree the raspberries with 2 tablespoons of the sugar. Strain the raspberry sauce through a fine sieve to remove seeds.
Step 2: In a small bowl, blend the mascarpone with the remaining 1 1/2 teaspoons of sugar and the vanilla extract until smooth.
Step 3: In another small bowl, crumble the amaretti cookies and combine them with the butter and 1 1/2 teaspoons of balsamic vinegar.
Step 4: Place the figs stem-side up on a work surface. Using a paring knife, quarter each fig vertically, keeping about 1 inch of the bottom intact to hold them together.
Step 5: Open the figs slightly and lightly sprinkle them with sugar. Spoon the amaretti mixture into the figs, pressing lightly to close them.
Step 6: Lay 6 corn husks flat on a work surface. Set a stuffed fig 2 inches from the base of each husk, stem-side up, then cover each fig with a second husk to enclose completely.
Step 7: Tie the corn husks tightly at each end with kitchen string to secure the figs.
Step 8: Light a grill or preheat a grill pan over low heat. Grill the figs, turning every 2 minutes, until tender and the filling bubbles, about 8 minutes total.
Step 9: Transfer the husk packages to plates and untie them. Discard the husks, open the figs slightly, and top each with a rounded teaspoon of the sweetened mascarpone.
Step 10: Lightly drizzle the figs with the raspberry sauce and a bit of balsamic vinegar before serving.

Tips & Variations

Use ripe but firm figs to ensure they hold their shape during grilling.
For a dairy-free option, substitute mascarpone with coconut cream.
Try topping with chopped toasted almonds for added crunch.
The raspberry sauce can be sweetened more or less to taste, depending on your preference.

Storage

You can refrigerate the raspberry sauce, sweetened mascarpone, and stuffed figs separately overnight. To reheat, grill the figs briefly until warmed through, then assemble and serve fresh for best flavor and texture.

How to Serve

There are seven whole dark purple figs dipped in chocolate and rolled in chopped nuts, arranged in two rows on a silver tray with a detailed edge, all sitting on a white marbled tablecloth. In front of the tray, one fig is on a small white plate, showing two halves with red and light pink insides filled with white cream. Another whole fig with chocolate and nuts is on a separate small white plate on the right side. Clear glasses with pale yellow liquid and parts of dark bottles surround the setting, enhancing the simple and clean look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried figs instead of fresh ones?

Fresh figs work best for this recipe as they hold their shape and soften nicely when grilled. Dried figs are too dense and may not cook evenly.

What can I substitute for amaretti cookies?

If amaretti cookies are unavailable, lightly crushed almond cookies or biscotti can be used as a substitute to maintain the nutty flavor and texture.

Lily Monroe