Method

• 1.
  Begin this recipe 1 day ahead.
• 2.
  Line a 12cm x 26cm x 8cm-deep terrine with plastic wrap, leaving enough overhanging to cover the top completely.
• 3.
  Pulse dried fruit in a food processor to roughly chop. Combine in a bowl with the port. Set aside for 2 hours.
• 4.
  Whiz speculaas in a food processor to fine crumbs. Add melted butter and pulse to combine.
• 5.
  Whisk 2 cups (500ml) cream to soft peaks. In a separate bowl, lightly beat condensed milk and lemon juice together. Fold whipped cream into condensed milk mixture, then fold in drained fruit mixture and nuts. Spread a third of the cream mixture over the base of the lined terrine, then top with half the biscuit mixture. Repeat, finishing with remaining third of the cream mixture. Enclose with plastic wrap, then freeze overnight.

• 6.
  Place figs in a bowl, cover with boiling water, then set aside for 30 minutes.
• 7.
  Combine sugar and remaining 100ml cream in a pan over low heat, stirring until sugar dissolves. Drain figs (discard liquid), add to cream mixture and simmer for 1 minute. Cool.
• 8.
  To serve, invert terrine onto a serving plate and spoon over caramel figs with their syrup.