Place the figs in a medium saucepan and pour in the wine. Add water if necessary so that the liquid covers the figs. Bring to a gentle simmer. Add the cinnamon stick, peppercorns, vanilla and pinch of salt. Simmer, partially covered, for about 20 – 30 minutes, until the figs are plump and soft and the wine thick and syrupy. Set aside to cool.

Combine the walnuts, cinnamon powder, orange zest and enough of the fresh orange juice to form a moist, crumbly mixture.

Whip the cream to stiff peaks in an electric mixer outfitted with a whisk attachment. Add 1 tablespoon of confectioner’s sugar and the Vinsanto about half way through whipping. Fold the whipped cream unto the yogurt.

Place 3 tablespoons of the yogurt-cream mixture on bottom of four glass serving cups. Add a little of walnut mixture, then the fig mixture and juices. Top with more of the cream mixture, then more walnuts and figs, building each glass cup in layers. Garnish with fresh mint and serve immediately.