We use pistachio ice cream in the restaurant because I like to color, but vanilla is almost a better match. The cake is quick and easy to make and can be made in advance as it reheats well. 4 eggs 3 oz. Reduce heat to a simmer. Add sugar, vanilla scrapings and bean, and Campari.
Peel oranges with a vegetable peeler.
Juice oranges and add juice to pan with other ingredients. Cut orange peel into thinnest strips and then into smallest dice. Place in a pan with cold water and bring to a boil. Pour zest into a strainer and add to pan with juice and other ingredients. Reduce sauce until it coats a spoon and has the look and taste of marmalade.