Step 1: Wash and drain fruit carefully. Cut figs in quarters then in pieces. Remove grapes from the cluster.
Step 2: In a pan, melt 20 g of butter with 30 g of sugar.
Step 3: Add fruit and stew 6-8 min, stirring once or twice. Set aside.
Step 4: In a large bowl, whisk egg yolks with the remaining sugar. Add Crème Fraîche followed by the Mascarpone cheese. Stir well.
Step 5: Whisk egg whites to form stiff peaks then fold into the previous mixture.
Step 6: Set aside three pink biscuits and cut the others in two or three pieces. Place them on a plate and pour the orange flower water over them to moisten them slightly.
Step 7: Divide the biscuits into 4 medium-size verrines. Add one to two spoons of stewed fruit then a layer of the cream and egg mixture.
Step 8: Garnish with crushed pink biscuits and refrigerate.
