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