Cream, vanilla and some cinnamon pour in a deep pot. Boil for 10 minutes and cooled in cold water. Yolks, 80 g of sugar, brandy and 1/2 tsp cinnamon is broken down to a creamy mixture. Soak the gelatine melts and added to poizstinalata cream, stirring well. The resulting mixture is poured on egg cream. Again stirred. Allow to cool a stirring continuously. Then add the beaten egg whites and mix well. Cream is poured into molds and left for several hours in the refrigerator. Figs are peeled and cut into pieces. Boil white wine with lemon juice, 50 g of sugar and starch. Watered figs and then left a few hours. The cream turns into bowls, top rank figs and pour the sauce of wine.