When asked to create an exclusive Year of the Snake themed Zumbaron for SBS, Adriano Zumbo devised a decidedly twisted sweet. His edible version of gold-flecked, red-bellied macaron snakes filled with pomegranate grenache and milk chocolate ladders is as cunning as it is clever. And you don’t need to be a master pâtissier to recreate our Year of the Snake Zumbaron – he shares his very achievable recipe for a simple pop-in-the-mouth morsel to make at home. Standing time: 30 minutes
Chilling time: 24 hours
Level of difficulty: confident cook