Fresh Figs with Almond Mascarpone and Deep-fried Pasta Wedges

Cook the lasagne strips in boiling salted water until al dente. Drain and dry on clean tea towels. Cut the lasagne into any desired shape and size.

Preheat the oven to 350 degrees F.

Heat sufficient oil to deep-fry the lasagne pieces. Deep-fry the pasta, one piece at a time, until golden. Remove from the oil, place on paper towels and allow to cool. Brush the fried pasta pieces with a little egg white and press on the almonds. Place on a baking sheet and bake for 5 minutes. Remove from oven and cool. Dust with confectioners' sugar.

To make the sugar glaze: Combine the granulated sugar, water and wine in a saucepan. Bring to a boil and continue boiling until the sugar dissolves and the mixture thickens to a syrup consistency. Allow to cool.

Quarter the figs and arrange on individual serving dishes. Sprinkle with the Kirsch and brush with the sugar syrup.

Place the macaroons in a food processor and process to form a crumb mixture. In a bowl, mix the crumbs with the mascarpone. Moisten with extra Kirsch, if necessary. Spoon some mascarpone mixture onto each serving dish and add two deep-fried pasta wedges. The remainder of the wedges can be served in a bowl for passing around the table.