1. Cover the figs in cold water and soak them for 12 hours. Then boil the figs in the soaking water for about 40 minutes, until really soft.
2. Leave the figs to cool, then dice them.
3. Heat the wine with the sugar, lemon juice and Cognac, stirring frequently until the sugar has completely dissolved. Dissolve the gelatine in a little hot water in a bowl over a saucepan of hot water and stir it into the hot wine mixture. Leave until cold.
4. Stir the diced figs into the mixture. Whip the cream until stiff, keep half the quantity to one side and whisk the rest into the fig mixture just before it sets fully. Pour the fig dessert into 6 stemmed glasses and chill in the refrigerator.
5. Pipe the reserved cream in whirls on the top of the desserts and garnish with chocolate shavings if liked.