Dice the figs into small cubes.

In a saucepan over medium heat, cook the figs with the sugar for about 15 minutes until soft.

Remove from heat, blend until smooth, then add the pre-soaked gelatin and stir until dissolved.

Pour into a bowl, cover, and chill in the refrigerator until ready to use.

Beat the egg whites to soft peaks. Gradually add the sugar while continuing to whip to stiff peaks.

Add the food coloring and egg yolks, and mix briefly for 30 seconds.

Sift in the flour and cornstarch and gently fold in with a spatula.

Transfer the batter into a piping bag.

On a baking sheet lined with parchment paper, pipe:

One 20 cm disc

Two 10 cm discs

One long strip (approx. 6 cm tall and long enough to line a 20 cm ring)

Bake for 10 minutes at 180°C (356°F), fan-assisted. Let cool completely.

Heat the milk with the vanilla bean seeds and pod in a saucepan.

In a bowl, whisk the egg yolks with the sugar.

Pour the hot milk over the egg yolks while whisking, then return the mixture to the saucepan.

Cook over low heat, whisking constantly until the custard reaches 83°C (181°F).

Remove from heat, discard the vanilla pod, and stir in the soaked gelatin.

Pour into a bowl, cover with cling film (touching the surface), and let cool to 25°C.

Whip the 350 g heavy cream to soft peaks.

Gently fold it into the cooled custard to make the diplomat cream.

Transfer to a piping bag.

Line a 20 cm entremet ring with acetate (Rhodoïd) and place it on a serving plate.

Use the long strip of ladyfinger sponge to line the inside edge of the ring (baked side facing out).

Place the 20 cm sponge disc at the base.

A layer of fig compote

A layer of diplomat cream

One 10 cm sponge disc (centered)

Another layer of compote and cream

Final 10 cm sponge disc on top

Spread cream over the top and pipe remaining cream decoratively around the edges.

Chill for at least 3 hours.

Unmold and decorate with fresh fig slices before serving.