Preheat oven to 160°C. Line a large baking dish with oven proof baking paper. Place the fig halves in the dish and drizzle with honey. Bake for 1 hour or until the figs have softened and started to collapse. Remove figs from the oven and chop into smaller pieces. Set aside.
Beat the cream with a stand mixer or with a hand held mixer until it holds soft peaks. Set cream aside in the refrigerator.
Add the figs and combine gently. Pour the mixture into a 12cm x 22cm loaf tin and top with extra fig slices if using.