Today I am inspired by the “architecture” of tiramisu and I make a orange dessert with an Italian origin but a “Greek” scent.


  • 4 large eggs, separated, at room temperature
  • 3/4 cup sugar
  • 450 gr mascarpone, at room temperature
  • 4 oranges, only zest
  • 4 tablespoons orange liqueur
  • 1/4 teaspoon salt, coarse
  • 6 oranges, juice (2 cups)
  • 40 biscuits savagiar (lady fingers)


  • In a bowl, beat the egg yolks and sugar until they whiten and bind for about 6 minutes.
  • Add the mascarpone and fold very well with a silicon spatula.
  • Continue by adding zest and 2 tbsp. liqueur.
  • Keep folding very well.
  • Transfer the mixture to a bowl.
  • Put the egg whites in a bowl, add the salt and beat until the peaks stand, make a nice meringue, for 4-5 minutes.
  • Put half the mixture of the egg whites into the mixture with the yolks and stir to unite.
  • Add the rest of the mixture with the whites and fold.
  • In a glass, mix the juice and the remaining liqueurs.
  • Drop 20 biscuits in the juice with the liqueur for moisture.
  • Spread them into a pyrex in one layer.
  • Spread half of the mascarpone mixture onto the biscuits and straighten with a spatula.
  • Continue by dipping the remaining 20 biscuits in the juice and placing them over the mascarpone mixture.
  • Spread the rest of the mascarpone over the biscuits.
  • Sift cocoa and decorate with a little zest.
  • Cover well with a membrane and put it in the refrigerator for at least 5 hours or for the whole night.

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