Step 1: Mix the mascarpone with sugar and lemon juice and zest. Fold in the softly whipped cream.

Step 2: To make the lemon thyme sugar syrup, place all the ingredients in a small saucepan over a medium heat and bring to the boil. Reduce heat and continue to cook until the syrup has reduced to a syrup like consistency or about a third of its original volume. Allow to cool completely. Remove the now softened lemon peel and finely chop.

Step 3: Once cool, swirl the sugar syrup, finely chopped lemon peel and finely chopped crystallised ginger through the mascarpone mixture.

Step 4: Place into serving glasses and allow to cool for a couple of hours until set. 

Step 5: Serve with fresh figs.