Fig Semifreddo

Baked Fig and Honey Semifreddo


  • 4-5 fresh figs, halved
  • 1/2 cup honey
  • 1 3/4 cups cream
  • 3 eggs
  • 2 egg yolks, extra
  • 1/2 tsp vanilla bean paste or vanilla extract
  • 225 g castor sugar
  • 1 fresh fig, sliced for the top optional


  1. Preheat oven to 160°C. Line a large baking dish with oven proof baking paper.  Place the fig halves in the dish and drizzle with honey.  Bake for 1 hour or until the figs have softened and started to collapse. Remove figs from the oven and chop into smaller pieces.  Set aside. 

  2. Beat the cream with a stand mixer or with a hand held mixer until it holds soft peaks. Set cream aside in the refrigerator. 

  3. Place eggs, extra yolks, vanilla and sugar in a heatproof bowl. Place the bowl over a saucepan of simmering water and continually whisk the mixture until it is combined and warmed through. Remove from the heat and beat with a stand mixer or hand held mixer until pale and thick.
  4. Remove the cream from the refrigerator. Gently fold the egg mixture into the cream until just combined. Treat the mixture gently to ensure it remains as airy as possible. 
  5. Add the figs and combine gently. Pour the mixture into a 12cm x 22cm loaf tin and top with extra fig slices if using.

  6. Freeze for 4-6 hours or until firm.