Yoghurt & muscovado semifreddo with poached figs

Step 1

Line a 1-litre triangular gutter mould* with plastic wrap.

Step 2

Place eggs, orange rind and 190g of the muscovado sugar in the bowl of an electric mixer. Beat until doubled in volume.

Step 3

Stir in the yoghurt until combined, then stir in the remaining muscovado sugar. Pour into the mould and smooth the top. Tap the mould on the benchtop to remove any air bubbles. Freeze overnight.

Step 4

To make poached figs, place wine in a saucepan with 1 cup water, caster sugar, vanilla and cinnamon. Stir over low heat to dissolve sugar. Add figs and simmer for 10 minutes.

Step 5

Remove figs and continue to simmer liquid for 5 minutes to reduce. Pour over figs and cool.

Step 6

Soften semifreddo in the fridge for 30 minutes before serving. Unmould and serve in slices with the figs.