Fig-Blueberry Napoleon

Heat up water. Combine sugar and agar and add it to the warm water. Bring to a boil and add figs and blueberry jam (fresh or frozen blueberries can be used instead, in this case add more sugar to taste). Add port, bring to boil and cook for 2 minutes, and blend. Refrigerate to set completely, and blend again.

Soak gelatin in cold water to soften, and drain. Bring to boil milk with half of the sugar. Gently beat egg yolks with remaining sugar, vanilla and the powders. Temper egg yolks mixture with hot milk, whisk well and pour liquid back to the saucepan. Bring to boil and cook for 2 minutes whisking constantly. Remove from the heat and add the soften gelatin. Spread custard over a frozen baking tray lined with plastic film. Cover custard with plastic wrap in contact and refrigerate. Beat chilled pastry cream before piping.

Pipe out two-third of the pastry cream over the first puff pastry disk. Add some of the blueberry fig spread and fresh blueberries. Cut the second puff pastry disk into 8 portions and cover the cake. Add more pastry cream and arrange figs artfully. Decorate with mint leave and slice. Eat within 12 hours.