|Fresh figs/12 small fresh figs||6 Large|
|Fresh blackberries/Marion berries||1 Pint|
|Edible flowers||6 (Such As Nasturtiums Or Violets)|
|Sugar||1⁄4 Cup (4 tbs)|
|Marsala||1⁄4 Cup (4 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|For honey sauce|
|White wine||1 Cup (16 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Freshly squeezed orange juice||1⁄4 Cup (4 tbs)|
|Freshly squeezed lemon juice||2 Tablespoon|
|Vanilla bean/1 teaspoon vanilla extract||1⁄2|
FOR THE ZABAGLIONE, whisk together the egg yolks, sugar, and marsala in a large, heatproof bowl.
Set the bowl over a pan of simmering (not boiling) water, and whisk the mixture constantly until it has about tripled in volume, 8 to 10 minutes.
Remove the bowl from the pan and set it in a shallow pan of ice water.
Continue whisking until the mixture is cool.
Whip the cream until soft peaks form, then fold the cream into the egg mixture.
Refrigerate until needed, up to 6 hours before serving.
FOR THE HONEY SAUCE, combine the white wine, honey, orange juice, and lemon juice in a small saucepan with the vanilla extract, if using.
If using a vanilla bean, slit the half bean lengthwise, scrape out the seeds, and add them to the pan with the split bean.
Bring the mixture to a boil over medium heat, and boil until the sauce is reduced to the consistency of maple syrup, about 20 minutes (it will continue to thicken as it cools).
Remove and discard the split vanilla bean and pour the sauce into a bowl.
Cover and refrigerate until needed.
JUST BEFORE SERVING, cut large figs into 4 wedges, small figs in half.
Spoon the chilled zabaglione onto the center of the chilled plates.
Arrange the figs and berries around the zabaglione and drizzle the honey sauce over all.
Garnish each plate with an edible flower and serve immediately.