15 min (+ freezing) prep time
Serves 6 people
Nuts for Life - Walnut and fig semifreddo


  • 1/2 cup Calvados or other brandy
  • 1 1/2 cups (225g) dried figs
  • 600mls pure cream
  • 200g natural Greek-style yogurt
  • 8 egg yolks
  • 1 cup (220g) caster sugar
  • 1 tsp vanilla paste
  • 1 cup candied (110g) or fresh (100g) walnuts


  1. Line a 2L loaf tin with plastic wrap.
  2. Heat the Calvados in a small saucepan until just simmering. Remove from heat and add the figs. Set aside to soften and soak.
  3. Whisk the cream until soft peaks form, then fold in the yogurt.
  4. Combine the yolks, sugar and vanilla in a heatproof bowl and set this above a saucepan of simmering water.
  5. Whisk while the heat from the water ‘cooks’ this mixture for about five minutes or until the mixture doubles in volume.
  6. Remove from heat and transfer the yolk mixture to the bowl of your electric mixer and whisk for a two more minutes.
  7. Fold the cream into the yolk mixture and add the walnuts and the figs (use a slotted spoon to remove figs from the soaking brandy - don’t throw this out though! Let cool and sip neat next time you need a lovely warming tipple).
  8. Gently transfer mixture to your lined loaf tin and smooth over the top.
  9. Pop in the fridge until firm, at least six hours or a couple of days!
  10. Serve in slices with a few extra Australian walnuts sprinkled over the top.


This is such a delicious dessert, creamy and smooth but not too rich - and the walnuts add the perfect amount of crunch! Nutrient analysis based on using fresh walnuts.


Recipe courtesy of Sophie Hansen.
Nutrients per serve
Energy 3,740kJ
Protein 10.8g
Fat 63g
Saturated fat 32g
Carbohydrate 62g
Sugars 61g
Dietary fibre 6.4g
Sodium 68mg

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