Prepare double boiler with low simmering water. Place the egg yolks and sugar in a large stainless bowl over double boiler. Don’t let the bowl touch the water. Whip the yolks with a whisk over heat until they are pale yellow and creamy. Add the Marsala, whisking constantly until the mixture has formed soft mounds, about 10-15 minutes. Spoon into individual serving cups and refrigerate for 4-6 hours.
To prepare the fruit compote, melt butter in a small pan over medium heat. Add pears, cranberries, raisins, figs, 1904 Dessert Cuvée, spices, honey and cook for 5-10 minutes, until pears soften a bit. Add lemon juice, zest and combine well. Place in a serving bowl to cool. Serve on top or alongside Zabaglione. Serves 4.