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1
Fill a large bowl with ice and water and set aside.
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2
Put the yolks, sugar, sake, orange blossom water, and corn syrup in a microwave-safe bowl and whisk until well combined.
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3
Microwave on the high setting, uncovered, for 10 seconds.
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4
Remove from the microwave, whisk well, and microwave for another 10 seconds.
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5
Repeat this procedure until the mixture is as thick as custard and almost like soft scrambled eggs in consistency, about 80 seconds total.
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6
The time will vary depending on the strength of your microwave, so start watching the consistency closely after 1 minute.
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7
Continue whisking as you remove the bowl from the microwave and set it on top of the ice water bath.
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8
Whisk constantly until the mixture is cool to the touch.
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9
Put the cream in the bowl of an electric mixer fitted with the whisk attachment and whisk until soft peaks form.
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10
(When you lift the whisk from the mixture, a peak will form and then fall back down.)
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11
Gently fold the whipped cream into the yolk mixture until well incorporated.
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12
Cover and refrigerate for at least 1 hour.
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13
Trim off the ends of each orange.
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14
Stand an orange on one end and use a sharp knife to peel off the skin from top to bottom in strips, leaving no white pith.
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15
Repeat with the remaining oranges.
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16
Cut the oranges into 1/4-inch-thick slices crosswise, and set aside.
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17
Arrange the orange slices decoratively on individual dessert plates.
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18
Top with the sabayon and garnish with the toasted almonds and mint, if desired.
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19
Serve immediately.
