|Sponge cake||1 (Packed)|
|Amaretto liqueur||2 Tablespoon|
|Caster sugar||8 Ounce (1 Cup, 250 Gram)|
|Water||8 Fluid Ounce (1 Cup, 250 Milliliter)|
|Cassis liqueur||2 Tablespoon|
|Redcurrant jelly||3 Tablespoon|
|Fresh figs||10 , sliced|
|Custard||1 Cup (16 tbs)|
|Light cream||6 Fluid Ounce (3/4 Cup, 185 Milliliter)|
1. Cut sponge into small cubes, blend or process until crumbled. Sprinkle with Amaretto and set aside.
2. Combine caster sugar, water, Cassis and redcurrant jelly in a small saucepan over moderate heat. Bring to the boil, reduce heat and simmer for 3 minutes.
3. Place fig slices into a bowl, pour over redcurrant syrup and set aside to cool.
4. Arrange fig slices in the bottom of 4 dessert glasses, pour over a little syrup. Combine custard and cream, pour over figs. Top with soaked crumbs, chill before serving.