Serves 6-8

For the zabaglione

12 amaretti biscuits

10 egg yolks

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250g caster sugar

200ml sweet dessert wine

50ml whisky

50ml brandy

For the figs

1 bottle of good red wine, such as a cabernet sauvignon

500ml ruby port

50g sugar

12 ripe fresh figs

First, make the zabaglione. Put the amaretti in a bowl and crush with the end of a rolling pin. Line the bases of 6-8 serving glasses with the crushed biscuits. Set aside.

Bring a pan of water to the boil — it should be big enough to sit a large bowl on top without its base touching the water. Place the egg yolks and sugar in the bowl and whisk with an electric mixer until pale and thick. Add the wine, whisky and brandy and whisk again.

Place the bowl over the pan of boiling water and whisk. After about 5-8 minutes, the egg mixture will become very thick and creamy. Once the whisk leaves an indentation in the surface of the mixture, it is ready. Pour into the glasses and leave to set in the fridge overnight.

On the day of serving, prepare the figs. Place the wine and port in a pan with the sugar and bring to the boil. Allow to bubble until the liquid has reduced by half. Meanwhile, peel the figs. Add them to the reduced wine mixture and simmer over a low heat for about 10 minutes, until they are a deep red colour. When they are soft but not mushy — test by piercing with a knife-point — remove from the pan and divide between 6-8 dishes.

Return the poaching liquor to the heat and boil until it has reduced by two-thirds and formed a thick glaze. Pour the glaze over the figs and serve with the zabaglione in a separate glass.

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