Place the orange liqueur, orange juice, cinnamon stick and sugar in a pan and bring to a simmer.
Place the dried fruits in a bowl and pour over the hot orange and cinnamon syrup. Leave the fruits to cool in the syrup for 2 hours and plump up.
Mix together the mascarpone and icing sugar until smooth. Then gradually fold in the custard. Set to one side.
Whisk the cream to soft peaks, then whisk in the icing sugar, brandy or sherry.
Place the honey and pecans in a frying pan. Place on a medium heat and cook for 2 minutes until sticky and the honey has reduced, coating the pecans. Tip out onto some baking paper and leave to set.
Take a trifle bowl, then spoon in the cooled soaked fruits, removing the cinnamon stick. Top with a layer of sponge cake. Add a layer of figs and clementine then top with the mascarpone custard. Cover in the whipped cream and finish with a scattering of cooled honey pecans.