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17 December 2012,22:02 by

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  • Orange Zabaglione with Orange Slices and Caramelised Orange Rind

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Serves :

Preparation Time :
1 hour 30 minutes

Cooking Time :
10 minutes

Preparation Method :

  • Caramelised Orange Rind: Simmer fine strips of rind in a sugar syrup made with water and icing sugar for about 8-10 minutes or until syrup reduces by about half. Cool zest in syrup.
  • The Chocolate Cake Pops: Put the cake crumbs in a bowl and stir in sugar, melted dark chocolate and butter. Knead mixture together and shape into 8-10 small balls. Chill until firm.
  • Dip balls in melted milk or white chocolate, scatter chocolate sprinkles over them and put on a baking tray lined with foil. Leave in a cool place until chocolate has set.
  • Push a plastic lollipop stick into each, making a small hole in the chocolate shell with the point of a sharp knife, if needed.
  • The Zabaglione: Put the egg yolks with half the orange rind and sugar in a large bowl, whisk together until foamy.
  • Add marsala and whisk again briefly. Set bowl over a pan of simmering water, make sure that bottom of bowl doesn't touch water.
  • Whisk until mixture becomes very thick and creamy.
  • Spoon into dessert glasses or dishes and chill for at least 1 hour or until ready to serve.
  • Place orange segments in glasses before adding zabaglione. Decorate each glass with caramelised orange rind. Serve the chocolate pops with zabaglione.


The Zabaglione

  • 90 ml Marsala
  • 90 grams granulated sugar
  • 4 large egg yolks
  • Finely grated rind of 2 oranges

The Chocolate Cake Pops

  • 225 grams milk or white chocolate, melted
  • 50 grams unsalted butter, melted
  • 90 grams plain sponge cake crumbs    
  • 1 tablespoon dark brown sugar
  • 50 grams plain chocolate, melted

Caramelised Orange Rind

  • 100 ml water
  • 120 grams icing sugar
  • 2 large oranges, peeled, cut away pith and divide into segments
  • Chocolate sprinkles , to decorate

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