This easy dessert is perfect for sunken honey cake disasters or to use up leftovers — if you have any. You can replace the Marsala with any sweet wine or even the syrup from poaching the fruit. If you cannot find fresh figs, tinned or bottled ones in syrup or wine are perfect – no need to poach and you can use the syrup to spoon over the cake. Make it in eight glasses (as shown) or in one large, glass serving bowl.

Serves: 8
Preparation: 15 minutes
Cooking: 5 minutes plus cooling

INGREDIENTS

4 - 6 large ripe figs or 425g tin of figs in syrup
Juice of half a lemon
50ml water
1 tbsp caster sugar
A handful of flaked almonds
450g honey cake, approximately
3 tbsp sweet Marsala wine or dessert wine
300ml double cream
200ml no-fat Greek Yoghurt — if making in a large bowl.
1 tsp vanilla essence
50g pomegranate seeds

METHOD

Cut the figs into eighths and place in a small pan. Add the lemon juice, sugar and water and bring to a simmer. Set aside to cool.

Heat your oven to 200°C and toast the almonds for about 5 minutes until golden and fragrant.

Cut the honey cake into pieces of about 1-2cm – depending on how large your glasses are. Use bigger slabs in a larger bowl.

Divide the cake between the glasses and spoon the Marsala or syrup over evenly.

Drain the poaching liquid or syrup into a bowl and divide the figs between the glasses.

Add enough liquid to moisten the cake but not so much that it becomes sodden.

Sprinkle over half the pomegranate seeds.

Add the vanilla essence to the cream and beat it until it just holds its shape. This will be enough if you are using 8 glasses. If you are making it in a large bowl you may need to fold in the yoghurt too.

Spoon the cream over the figs and sprinkle the trifles with toasted almonds and pomegranate seeds before serving. If making in advance refrigerate until ready to serve.