Combine the finely chopped porcini, black garlic and mascarpone. Shape into flat disc 1 cm smaller in diameter than the cheese.
Place the disc of mascarpone onto one half of the cheese, top with the other half and press down gently but firmly. Re-wrap in the package it came in and refrigerate for several hours, or overnight.
To serve, take the cheese out of the fridge at least 3 hours before serving. Top with the muscatels from the syrup, fresh figs and edible flowers and plenty of fruit cake crackers on the side.
Oh, and don’t forget to drizzle that gorgeous syrup over the cheese!
Place all the syrup ingredients in a small saucepan over medium heat. Bring to the boil, then reduce to a simmer. Cook for 30 minutes, or until syrupy.
Keep your eyes on it towards the end as you don’t want it to burn! If it ends up reducing too much and is too thick, just add a tiny bit of water to dilute it.
Set aside to cool before serving, discarding the cinnamon.
Fruit cake crackers
Place the fruit cake into the freezer for 1-2 hours until very firm. Using a large sharp knife, thinly cut the cake into 5 mm slices. You may not need to do the whole cake.
Preheat the oven to 180°C and line a baking tray with baking paper.
Carefully arrange the sliced cake onto the lined baking tray and bake for 20 minutes, turning over once during cooking. They will still feel soft after 20 minutes, but they harden as they cool.
Cooking time may vary with different cakes, so keep an eye on it as you don’t want it to brown too much and burn. Burnt fruit cake isn’t very nice – something I discovered when I left the first batch in the oven for 30 minutes!