For the biscotti, preheat the oven to 180C/350F/Gas 4.
In a bowl, mix together the flour, sugar and baking powder until well combined.
Add half of the beaten eggs and mix until well combined.
Add the remaining eggs, a little at a time, mixing well so that each addition is fully incorporated into the mixture before adding the next. When all of the egg has been added to the mixture, bring it together as a dough, using your hands.
Add the pistachios, figs and lemon zest, mix well, then knead the dough lightly until the dough is smooth and the mixture is well combined. Do not overwork.
Divide the dough into six portions. Using your hands, roll each portion into a sausage shape 2.5cm/1in in diameter, then flatten slightly. Place each onto a lightly greased baking tray, spacing the biscotti lengths out by about 6cm/2½in. Bake in the oven for 20-30 minutes.
Remove the biscotti lengths from the oven and set aside to cool on a wire rack for 10-12 minutes, or until the dough becomes firm. Reduce the temperature of the oven to 140C/275F/Gas 1.
When the biscotti lengths have cooled, using a serrated knife, cut them on the diagonal into 0.5cm/¼in slices.
Return the biscotti to the baking tray and bake in the oven for a further 10-12 minutes, or until pale golden-brown.
Turn the biscotti over and return to the oven for a further 10-15 minutes, or until golden-brown on both sides.
Remove from the oven and set aside on a wire rack to cool.
For the brûlée, reduce the temperature of the oven to 120C/230F/Gas ½.
Heat the milk in a pan over a low heat, add the coffee granules and whisk until dissolved.
Place the egg yolks into a bowl, add the caster sugar and whisk until pale and fluffy and well combined.
Add the hot milk mixture and the cream and whisk until smooth and well combined.
Ladle the mixture into small ramekins and place into a high-sided roasting tin. Fill the tin with enough boiling water to reach halfway up the sides of the ramekins. Transfer the tin to the oven and cook for 1½-2 hours, or until the brûlées have set.
Remove the brûlées from the roasting tin and set aside to cool, then chill in the fridge for as long as possible.
To serve, sprinkle the brûlées evenly with the demerara sugar. Place the brûlées under a grill set to its highest setting and grill for 2-3 minutes, or until the sugar starts to bubble and caramelise (alternatively, use a chefs' blow torch to caramelise the sugar).
Place one of the crème brûlées onto each serving plate and top each with a spoonful of whipped cream. Dust the crème brûlées lightly with the cocoa powder. Place two or three biscotti alongside each ramekin.
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James Martin is joined by chefs Alyn Williams and Tom Kitchin, and actor Danny Mays.
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