In a small saucepan over medium heat, combine the diced figs, 1 tablespoon of honey, and lemon juice. Simmer gently until the figs soften and release their juices, creating a thick jam-like consistency. Remove from heat and let cool completely.

In a large wooden bowl, whisk the ricotta cheese until smooth and airy. Fold in the Greek yogurt, 1/2 cup honey, orange blossom water, and vanilla extract until well combined and creamy.

Gently fold in 3/4 of the toasted almonds, saving the rest for a crunchy garnish later.

Line a standard loaf pan with parchment paper, leaving some overhang on the sides for easy removal. Pour half of the ricotta mixture into the pan. Drop spoonfuls of the cooled fig mixture on top and swirl gently with a knife. Top with the remaining ricotta mixture and more fig swirls.

Cover the pan and freeze for at least 6 hours, or ideally overnight, until firm but still sliceable.

Remove from the freezer 10-15 minutes before serving to let it soften slightly. Lift the semifreddo out using the parchment paper, sprinkle with the remaining almonds, and slice into thick, beautiful wedges.