Soaked in sweet syrup and often topped with fruit, the ring-shaped savarin is not your average sponge cake – it’s made with yeast for a start.
Tip the flour, sugar and yeast in a bowl with the salt. Mix the milk and eggs together then pour in and beat well for about 5 minutes to make a thick, sticky batter.
Gradually add the butter, beating until the mixture is smooth, elastic and shiny. Finally fold in the orange and lemon zest. Cover the bowl with cling film and leave to rise for 1 hour.
For the syrup, tip the sugar into a pan, add the lemon juice and water and bring to the boil. Reduce the heat and simmer until the sugar dissolves. Remove from the heat, stir in the orange liqueur and leave to cool.
For the chocolate disc, temper the plain chocolate by melting ¾ (75g) over a pan of simmering water. Stir until the chocolate reaches a melting temperature of 50-55°C/122-131°F. Remove the bowl from the heat, add the remaining chocolate and stir until it has cooled to 31°C/88°F. Spoon into a piping bag made out of baking parchment and pipe a 5cm oval disc onto a sheet of acetate and leave to set. Spoon the melted white chocolate into a piping bag made out of baking parchment and pipe the word ‘Savarin’ onto the plain chocolate disc.
For the caramel shards, tip the sugar into a pan with the water and bring to 170°C/338°F on a sugar thermometer. Immediately pour out onto a sheet of silicon and leave to harden. Crack with a spoon or cut into shards with a knife.
Grease a 23cm fleur de lys or savarin mould with butter. When the batter has risen, spoon it into the mould. Cover with oiled clingfilm and leave to rise for 45 minutes–1 hour, until it reaches ¾ of the way up the tin.
Heat oven to 180°C/160°C fan/350°F/Gas 4, remove the clingfilm and bake for 20–25 mins until the savarin is risen and golden brown. Remove from the oven and place on a wire rack to cool for 5–10 minutes.
When cool enough to handle, remove the savarin from the mould and pour half of the syrup into the mould. Gently place the savarin back into the mould to soak up the syrup. Pour the remaining syrup into a roasting tin, then place the savarin, sponge-side down, into the syrup and leave to soak for 5 mins.
Using a sharp knife, segment the zested orange: carefully slice off the top and bottom of the orange. Using even downward strokes, slice the skin away from the flesh and discard. Remove any remaining white pith.
For the Chantilly, whip the cream, icing sugar and vanilla together to soft peaks. Spoon ⅓ of the Chantilly into a piping bag fitted with a star nozzle.
Turn the savarin out onto a serving plate. Pipe the Chantilly cream around the top of the savarin and arrange the orange slices over the cream. Fill the savarin with the remaining Chantilly and decorate with sliced fruit. Top with the chocolate piped disc and caramel shards.