Ingredients

Method

• 200 g 70% chocolate
• 1 cup cream, whipped to soft peaks
• 4–8 Woolworths almond biscotti
For the zabaglione:
• 6 free-range egg yolks
• 70 g sugar
• 1 t orange essence
• ½ t ground cinnamon
• 2 T cocoa
• ½ t vanilla paste
• ¾ cup Marsala or brandy

Method

Ingredients

1. Melt the chocolate in a double-boiler or in a glass bowl over a saucepan of simmering water, stirring occasionally. The bottom of the bowl should not touch the water.

2. Once the chocolate is completely melted and smooth, pour into 8 large silicone egg moulds and spread the chocolate evenly into the moulds. Chill until ready to use. Once the chocolate has set, after about 10–15 minutes, gently remove the chocolate shells from the moulds using gloved hands and place on a clean, dry surface such as a lined baking sheet. Heat a pan until warm and gently rub the rims of two egg halves in the pan to melt slightly, then carefully stick the halves together. Repeat with the remaining eggs and chill while making the zabaglione.

3. Place the egg yolks and sugar in a large, round-bottomed, heatproof bowl. Add the orange essence, cinnamon, cocoa and vanilla. Pour in the Marsala or brandy.

4. Place the bowl over a saucepan of simmering water over a medium heat. Whisk, ensuring the water is not touching the bowl. Whisk for several minutes until the mixture froths up and becomes pale.

5. When the custard is thick, remove the bowl from the saucepan. Allow to cool completely.

6. To assemble the sundaes, remove the tops of the eggs, then spoon the whipped cream into the eggs until they’re half full. Top with zabaglione, then add more cream and more zabaglione until full. Serve with the almond biscotti for dunking.

Cook’s note: Add chocolate shards, shortbread dippers, ice cream or anything else your heart desires.

Find more Easter recipes here. 

Photograph: Myburgh Du Plessis
Food Assistant: Emma Nkunzana