1. Place figs, juice and water in a saucepan over high heat. Bring mixture to the boil then reduce heat and simmer for 6 minutes to reduce slightly. Remove from heat and use a stick blender to blitz until smooth. Stand to cool.

2. In a separate bowl, place the mascarpone, milk, maple syrup, cinnamon and vanilla and whisk until it thickens slightly. Spoon 1 tablespoon of the cream mixture into the base of 8 popsicle moulds. Add 1½ teaspoons of fig mixture and repeat between the two flavours, finishing with the cream. Use a skewer to ripple the pops, then secure with tops and popsicle sticks. Freeze for 2-4 hours or until frozen.

3. To serve, remove popsicles from moulds and scatter with gingerbread biscuit crumbs.

Tip: To help release the popsicles more easily, dip the base of the moulds into warm water for 10 seconds.

Also try: Donna Hay's caramel pecan wreath or Christmas layer cake.

This recipe features in our ultimate Christmas feast