Beat the egg yolks with 180 g of sugar in a bain-marie until they become light and frothy (that is, place the egg yolks in a bowl and place this over a saucepan with water; place on the heat and start beating the egg yolks with an electric whisk until they swell well).
Incorporate the blended figs and whipped cream into the egg yolks using a spatula and movements from the bottom upwards.
Pour into the mold moistened with liqueur and place in the refrigerator covered with cling film to solidify (at least half a day).
I recommend putting it in the freezer for a couple of hours to make it easier to unmold.
