Roasted fig and pear vacherin ice cream cake

Heat the fig puree, stir in the sugar and agar agar mixture, bring to a boil and cook 2 minutes. Chill completely and blend.

Prepare the pear and keep the fruit preparations refrigerated in piping bags.

Whip egg whites with half the sugar to stiff peaks; fold in the sifted powdered sugar.

Pipe meringue disks and bake at 195F / 90C for an hour and a half.

Brush a thin melted layer of cocoa butter over the whole meringue so it does not absorb moisture from the ice cream and go soft.

Lock a meringue inside each cake ring and freeze.

Mix roasted fig puree with the ice cream custard base and churn; spread evenly in the first ring, smooth flat and freeze overnight.

Freeze the maple, walnut and chocolate ice cream disk six hours and lay it over the second meringue ring; freeze.

Churn the roasted pear ice cream, spread it in the second ring over the disk, smooth flat and freeze overnight.

Demould the frozen cakes by running a hairdryer around the rings; refreeze immediately.

Whip the ganache montee to medium soft peaks.

Pipe chantilly onto the fig cake and set the pear cake on top; cover the sides with more, smooth with a spatula and finish with a cake scraper.

Decorate with chantilly rosettes and fruit.