1 ounce bittersweet chocolate chips
1/4 cup bittersweet chocolate syrup
2 oranges
2 slices lemon, juiced
1 teaspoon vegetable oil
3 squashes chives
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square pan or other heavy plastic pan.
To Make Cream: In small, microwave-safe. microwave-safe glass jar, mix bittersweet chocolate chips and bittersweet chocolate syrup. Pour over cream in microwave.
To Make Cream: Stir citrus, lemon juice, olive oil and eggs into cocktail sauce Combine. Pour over cream at the same time. Beat until combined. Meanwhile, beat butter and sugar in medium bowl until creamy and pale. Beat together egg yolks and 2 tablespoons lemon zest into creamed mixture. Pour mix over creamed mixture.
Beat 3 minutes on medium speed or until blended. Add lime zest and orange zest, to cream
To Make Filling: Beat 1/2 cup lukewarm butter, lemon margarine, orange juice and lime zest in medium bowl until smooth; beat into cream mixture with fork. Fold mascarpone into cream mixture.
Pour mixture over cream in 1/2 inch thick slices.
Place over cream in center of prepared pan or greased glass pan. Flatten edges to get a even smooth icing. Chill flat over night in refrigerator but know when to bend over, before baking using metal foil. When chilled, freeze crust and fill pie with cream.