Glazed Nougat

Prepare the nougat, melting the sugar and adding the almonds

Pour it over a smooth surface greased with oil

Let it cool and break into small pieces

Mix the caramelized fruits with the cognac and let it rest

Whisk the heavy cream with the sugar until it forms whipped cream

Combine all the ingredients and place them in a rectangular or English-style cake mold

Refrigerate for at least 4 hours to set

To serve, cut thin slices and serve with strawberry or raspberry sorbet, topped with chantilly cream and strawberries and figs in a syrup

Serves 6.