The yolks in the sabayon are not cooked, so make sure you use good quality, fresh eggs (and give any pregnant or elderly guests the heads up). There are a fair few steps to this recipe, but you can get ahead by making the sponge a day or two in advance. The clementines can also be made a couple of hours before and kept in the fridge.
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Author
Ottolenghi | 2024-04-01
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