Almond Semifreddo with Lace Cookies and Figs

For semifreddo, line a 9-x5-inch loaf pan ramekins completely with plastic wrap, so that the wrap hangs over the sides.

Whip egg whites until foamy. Add ¼ cup of the icing sugar and whip until whites hold a stiff peak. In another bowl whip cream to a soft peak. Reduce speed and add remaining ¾ cup icing sugar, sour cream, ground almonds, almond liqueur and extract. Add a large spoonful of cream to whipped whites and gently fold in. Fold whites into cream in two additions. Pour mixture into prepared ramekins, cover and freeze for at least four hours.

Preheat over to 350 degrees and grease a baking tray

Cook brown sugar, butter and corn syrup over medium heat, stirring until smooth, about 3 minutes. Remove from heat, sift in flour and stir in almonds. Spoon a tablespoon of batter on prepared baking tray, leaving 6 inches between cookies. Bake for 6 to 8 minutes, until cookies are bubbling (rotate tray halfway through baking). Let cookies cool for one minute, then remove with a spatula and rest over a rolling pin for a curl, or over a ramekin for a cup. Cool completely before removing.

Melt butter and honey in a sauté pan over medium heat. Add orange juice and figs and stir for 1 minute. Add almond liqueur and keep warm

To serve dessert, turn semifreddo out on a serving plate. Slice for each plate. Spoon on honey figs and place a cookie into the semifreddo.