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.