Method

• 1.
  Place yolks and sugar in the bowl of a stand mixer fitted with the whisk attachment and whisk on medium-high speed, occasionally scraping down side of bowl, for 3 minutes or until very pale and fluffy. Add Aperol and whisk until just combined.
• 2.
  Transfer mixture to a large heatproof bowl. Place over a medium saucepan of very gently simmering water (make sure bowl does not touch the water) and whisk vigorously and constantly for 4 minutes (this will ensure you don’t scramble the egg) or until egg is cooked and the mixture triples in size, is very aerated and holds a soft peak. Remove bowl from pan and continue to whisk for 1-2 minutes until mixture starts to cool a little.
• 3.
  Layer zabaglione and figs in 4 serving glasses. Top with crumbled savoiardi and place blood orange slices alongside or on rims of glasses. Serve immediately with extra savoiardi biscuits for dipping.