How to make
Soak the dried figs in cognac and water. If you don't have any, you can use jam and then you don't need to soak them. I've tried and it works well both ways.
Make a thick syrup from the sugar and water over medium heat and leave it to cool;
Beat the yolks well with a pinch of salt and add them to the sugar syrup, then place the mixture back onto the heat, which is reduced to almost a minimum and stir at all times, until it transforms into a delicate cream. It is important to stir vigorously, so that the cream does not stick, burn and also make sure it doesn't thicken too much.
Transfer the mixture into a deep bowl and leave it to cool almost completely.
Whip the cream along with the vanilla sugar and add it in portions to the yolk cream, by stirring lightly with a spoon or spatula, until a homogeneous mixture is obtained.
Drain the figs from the liquid and chop them very finely (you can grind them). If you use fig jam (whole figs), cut them into small pieces. Add them to the mixture and stir lightly.
Pour into a rectangular cake tin or another suitable container, by placing cling film on the bottom, with the edges protruding from the container, so that you can wrap and cover it well on top. It will also be easier for you to take it out and serve it later;
Put it in the freezer for a few hours (5-6 minimum);
Before serving, take it out from the freezer 15 minutes earlier;
Serve it by cutting it into pieces of the size you want and pouring hot chocolate syrup for contrast or caramel sauce.
