Line a bowl with plastic wrap. Arrange fig slices in an even layer on the bottom and sides of the bowl.
Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Dollop 2 tablespoons of cream in the bottom of the bowl.
Mix milk and brandy together in a shallow bowl. Dip both sides of 2 ladyfingers into the milk mixture; place on top of the whipped cream in the bowl. Repeat layering remaining whipped cream and dipped ladyfingers, ending with a layer of ladyfingers. Cover with plastic wrap.
Refrigerate bombe until set, 6 hours to overnight.
Place a serving plate on top of the bowl; flip. Lift bowl off bombe and peel away plastic wrap.