Orange mascarpone cream with cocoa biscuits
Mascarpone cream with orange zest and liqueur, on a bed of crushed cocoa biscuits, topped with fresh orange segments.
A recipe from the ITALAZA kitchen
Preparation 15 min · Cooking 0 min (not counting bringing the water to the boil)
A little longer than planned: 15 min.
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In the kitchen 7 steps
- Finely grate the zest of the oranges (2 pieces), then peel them with a knife and separate the segments, collecting the juice.
- Whip the well-chilled cream (120 ml) until it holds its shape.
- Smooth the mascarpone (240 g) with the icing sugar (40 g), zest, orange liqueur (40 ml) and a spoonful of the collected juice.
- Fold in the whipped cream with a spatula, lifting gently.
- Crush the biscuits (100 g) and place half in the bottom of the cups.
- Cover with cream, add the orange segments, then the remaining biscuits.
- Dust with cocoa (8 g) and serve straight away.
Tip: Zest the oranges before peeling them: once the peel is removed, you can no longer zest them.
Probably contains: gluten, eggs, soya, milk · check the labels
Product labels: Morelli Orange Liqueur – Arancino, Divella Cocoa Biscuits – Frollini Cà Cao, Cacao Amaro Perugina – Bitter Cocoa Powder