Frozen Vanilla Cream with Figs and Caramel Sauce

For the cream, separate the eggs and beat whites until stiff, adding sugar gradually. Whip the cream until also stiff. Beat the egg yolks with the vanilla and double cream, then fold in the whipped cream and the egg whites gently. Pour mixture into a rectangular metal tray lined with plastic wrap and freeze for at least 3 hours. Quickly remove from the mold and cut in half crosswise. Spread fig jam over one layer, then replace the other layer on top and freeze again for one more hour. 

For the caramel sauce, brown the sugar in a sauce pan, then add water and stir until a syrup forms.