Orange tiramisu

INGREDIENTS

• 40 ml Grappa to taste, or Amaretto
• 2 gluten-free biscuits
• Mint leaves

ELABORATION

Grate the peel of an orange and set aside. Next, remove the skin and cut into 1 cm thick slices. Set aside.

Squeeze the other orange and set aside the strained juice.

Separate the egg whites from the yolks. Whip the egg whites and set them aside. Mix the egg yolks with 3 tablespoons of maple syrup and the zest of an orange.

Now, cook it little by little in a bain-marie until it becomes lighter and its volume doubles. This must be done at a low temperature, stirring constantly.

Mix the egg yolks with the mascarpone and then add the whipped egg whites carefully so they deflate as little as possible.

Mix the orange juice with the Grappa.

In each jar or glass where you will assemble the dessert, put half a sponge cake and moisten with the orange juice and Grappa mixture. Then fill with the orange tiramisu cream and finish with a slice of orange. Chill for 2 hours in the fridge before serving.

Just before serving, garnish with some mint leaves in the center of the orange slices.