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'scaramel pecan wreath orChristmas layer cake.
This recipe features inour ultimate Christmas feast