Step 1: Steep currants in Verjuice overnight, or reconstitute in the microwave for four minutes on defrost cycle, covered.

Step 2: Preheat over to 220C.

Step 3: Mix together currants, walnuts, dried figs and two tablespoons Coffee Vino Cotto. Place mixture evenly over pastry, then roll and slice into 3 centimetre slices. Place the scrolls onto a lined baking tray and sprinkle with sugar. Bake at 220C for 15 minutes.

Step 4: Remove from oven and drizzle with one more tablespoon Coffee Vino Cotto, lightly cover with foil and place back in oven for 10 minutes.

Step 5: Remove from oven and allow to cool for 15 minutes before serving.