Fig Coffee Walnut Rose Trifle

What makes a dessert decadent ?

The ingredients, the flavours and the expectation as soon as you set eyes on it, stirring the imagination of what is yet to come. And this one does not disappoint and is certainly just decadent.

The rose and fig flavours mingled with coffee and walnut are Mediterranean flavours with an influence from from Persia. The succulent figs are drizzled with honey and sprinkled with rose petals, layers of Greek yoghurt and ricotta are separated by soft sponge’

fig honey pudding

You will need:

250g Greek yoghurt
250g ricotta
120g sugar or equivalent in Stevia
200g dried figs
350g  sponge ladies fingers
1/4 cup honey
1/4 cup vermouth
2 tablespoons rose water
2 tablespoons instant coffee mixed with 1 cup hot water

fig honey 4
Close your eyes and savour every mouthful

To finish off: honey, rose petals, dry roasted walnuts and figs

Blend together the Greek Yoghurt and ricotta using an electric hand blender. Add the vanilla and sugar or stevia and stir. Refrigerate for a couple of hours.

Mix the coffee and hot water. Allow it to cool then add the vermouth  and the rose water.

To assemble: Use a trifle dish. Dip the ladies fingers into the coffee mix and layer the bottom of the trifle dish. Then cover the biscuits with a layer of ricotta and mascarpone. Top with a layer of stewed figs. Then repeat with a layer of ladies fingers and ricotta mix Place in the fridge for a few hours or overnight to set.

To finish off just before serving, top with a layer of ricotta mix. Decorate with some poached figs, drizzle some honey and scatter some dried rose petals on the surface.


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I use Greek Yoghurt by Kolios at  Quality Foods Marketing

Kitchenware by Tescoma   Dried fruit and nuts by Natureline and Lamb Brand

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