Layered Fig and Cream Cheese Mould

Preparation info

    • Difficulty


    • Ready in

      10 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

This is a sensational-looking dessert which is very rich, so you need only a little.


  • 175 g/6 oz dried figs
  • 300 ml/10 fl oz/ cups apple juice
  • 6 tablespoons brandy
  • 175 g/6 oz/ cup cream cheese
  • 75 g/3 oz/ cup chopped walnuts
  • 3 tablespoons apple and pear fructose syrup


    Soak the figs in the apple juice overnight. Then bring them to the boil and simmer for 5 minutes. Leave to cool and then blend to a purée with the brandy. Mix the rest of the ingredients together in a bowl. Lightly butter a deep 17-cm/7-inch spring-release cake pan and place a 2-cm/1-inch layer of fig purée at the bottom. Cover with a layer of the cream cheese mixture. Continue alternating the layers until the pan is full. Freeze for 1 day. Unmould 2 hours before serving. When it reaches room temperature, slice like a cake.