This had us puzzled for a little while but once we got started there was no stopping. We were baking; chunky fig, apricot and prune cake, custard tart with nutmeg pastry and cinnamon swirls and whilst this was all in the oven we made a Zabaglione using Marsala wine. The taste neat was intense, full-bodied a hint of bitterness but also fruity and spicy like a Tonka bean crème Brûlée with hazelnut oil.  When we added water we made chocolate walnut fudge whilst brewing an espresso in a Moka and to round it all off we drank a homemade wild fennel-infused liqueur.