Orange and raspberry tiramisu from Lake Garda

Ingredients for 6 servings:

• 500 g mascarpone
• 100 g powdered sugar
• 4 egg yolks
• 2 egg whites
• 1 pinch of salt
• 200 ml orange juice
• 200 g ladyfingers
• 250 g raspberries, frozen
• 5 pieces of meringue

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

Refreshing variation of the classic dessert

Separate the eggs. Place 4 egg yolks and 2 egg whites in separate bowls (you could make your own meringue with the remaining 2 egg whites, a pinch of salt, and 100g of sugar – see recipe for a different recipe). Beat the 4 egg yolks with the powdered sugar until fluffy, then gently mix this with the mascarpone. Beat the 2 egg whites with the pinch of salt until stiff peaks and whisk into the mascarpone cream. Pour the orange juice into a deep dish. If you like, you can add a dash of rum or amaretto, but it tastes great without. Now start layering. A rectangular dish is best; mine is round with a diameter of 22cm. 1st layer of mascarpone cream (1cm thick), 2nd layer of sponge fingers dipped in orange juice on both sides. 3rd layer: 2 handfuls of raspberries. Repeat steps 1-3 and finish with a layer of mascarpone cream. Let rest in the refrigerator for at least 4 hours. Garnish with meringue pieces before serving, if desired. Tip: This recipe can be adapted if raw eggs are unavailable. Instead of the 4 egg yolks, simply beat 250g of cream with powdered sugar until fluffy and, without the egg whites, combine with the mascarpone to form a cream.