Try serving this sabayon topped with little choux buns sprinkled with a few flaked almonds … delicious.
150g (¾ cup) caster (superfine) sugar
4 egg yolks
50g (6 tbsp) cocoa powder
finely grated zest of 1 orange
Put the sugar in a small saucepan with 150 ml (scant ⅔ cup) water and dissolve over a low heat, then bring to the boil and immediately turn off the heat. Leave the sugar syrup to cool completely.
Two-thirds fill a saucepan (large enough to hold a round-bottomed bowl) with warm water, and heat gently. Pour the sugar syrup into the bowl, then whisk in the egg yolks.
Continue whisking the mixture over the heat (see Classic sabayon), for about 8 – 10 minutes until the sabayon is a light ribbon consistency. When the sabayon reaches 65ºC/149ºF, it is ready. Turn off the heat and continue whisking until the sabayon has a very thick ribbon consistency and a fluffy, rich and shiny texture.
Remove the bowl from the saucepan, then sprinkle in the cocoa powder, a little at a time, whisking delicately until it has dissolved. Stir in the grated orange zest without overworking the sabayon. Spoon the sabayon into glasses and serve immediately.