20 fresh figs (black, green, or both), halved lengthwise or quartered if large
1 pint raspberries (about 2 1/2 cups)
Whisk honey, egg yolks, and salt in a large heatproof bowl set over a pan of simmering water until pale and thick, 3 to 5 minutes. Cool slightly. Whip cream to soft peaks. Whisk into honey mixture. Serve with figs and berries.
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