In a large bowl, combine the heavy cream and 1/4 cup of sugar and whip to stiff peaks using an electric mixer.
In another bowl, whip the labna and 1/4 cup of sugar using a whisk or electric mixer, until softened.
Gently fold in 1/3 of the whipped cream to the labna mixture. Keep the remaining whipped cream chilled for use later.
In an 8 x 8 casserole dish, start with spreading a thin layer of a few spoons of the labna mixture at the bottom of the dish. Lay down an even layer of tea biscuits, about 12 biscuits should fit.
Spread about half of the whipped labna on top of the tea biscuits. Sprinkle the chopped figs onto the labna.
Create a second layer of tea biscuits and gently press them down into the labna and fig layers. Spread the remaining half of the whipped labna over the tea biscuits. Sprinkle the raspberries onto the labna.
Lay down a final layer of tea biscuits and gently press them into the labna and raspberry layers. Top the tea biscuit layer with the remaining whipped cream and evenly spread it as a final layer to the cake.
Cover the cake and store it in the fridge to set for at least 4 hours and up to overnight. When ready to serve, garnish with chopped almonds and additional fresh fruit. Slice and enjoy!
Recipe by: Abeer Najjar