2/3 cup (160ml) espresso coffee
½ cup (125ml) amaretto liqueur
150g amaretti biscuits
¾ cup (165g) caster sugar
10 dried figs, halved widthways
1½ cups (375ml) milk
1 vanilla bean, split lengthways
220g dark chocolate (at least 57 per cent cocoa solids)
½ cup (125ml) cream
Grease and line a 10 x 28cm loaf tin.
Combine coffee and liqueur in a bowl.
Place amaretti biscuits in a sieve placed over a small saucepan then pour coffee mixture over biscuits. Set biscuits aside.
Add ½ cup sugar to coffee mixture then bring to the boil over medium-high heat, stirring to dissolve sugar.
Add figs then simmer over low-medium heat for 6 minutes or until figs have softened. Remove from heat. Allow to cool then refrigerate until required.
Place eggs and remaining sugar into a heatproof bowl.
Using a hand whisk, whisk until pale.
Place milk in a small saucepan.
Using the tip of a knife, scrape seeds from vanilla bean into pan, then add bean.
Bring mixture almost to the boil over high heat.
Pour hot milk into egg mixture, whisking continuously until combined.
Place bowl over a saucepan of simmering water, then whisk over medium heat for 4 minutes or until thickened.
Remove from heat and place over a bowl of iced water to cool.
Melt chocolate in a heatproof bowl over the same saucepan of barely simmering water.
Remove from heat and cool to room temperature, then whisk into egg mixture. Set aside.
In a separate bowl, using a hand whisk, whisk cream to soft peaks then gently fold into chocolate mixture.
Pour 1/3 of mixture into prepared tin.
Scatter with ½ soaked amaretti biscuits.
Repeat layers, finishing with chocolate mixture.
Freeze for at least 4 hours or overnight until frozen.
Serve sliced with figs and syrup.