Ginger Snaps with Mascarpone and Figs

Ginger Snaps

• 8 oz all-purpose flour
• 1 tsp ground cinnamon
• ½ tsp baking soda
• ¼ tsp salt
• ⅛ tsp ground nutmeg
• ⅛ tsp ground black pepper
• 4 oz unsalted butter, in pieces, softened to room temperature
• 6 oz sugar
• 2 oz molasses
• 1 oz grated ginger
• ½ tsp vanilla extract
• 1 egg yolk, from large egg

Assembly

• 10 oz heavy whipping cream
• 3 ½ oz mascarpone
• 2 tbsp confectioners sugar
• ½ oz Grand Marnier
• ½ tsp vanilla extract
• 8 fresh figs, halved, then cut into thirds