how to make perfect Yoghurt & muscovado semifreddo with poached figs

How is everything going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Yoghurt & muscovado semifreddo with poached figs. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Yoghurt & muscovado semifreddo with poached figs is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Yoghurt & muscovado semifreddo with poached figs is something that I’ve loved my entire life.

Table of Contents


  • 4 eggs
  • Grated rind of 1 orange
  • 250g muscovado* sugar
  • 350g thick Greek-style yoghurt
  • 350ml red wine
  • 200g caster sugar
  • 1 vanilla bean, split
  • 1 cinnamon stick
  • 250g dessert 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.

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