List of Ingredients
- 16 OZ. of mascarpone
- 12 OZ. of blood orange marmalade
- 7 OZ. of heavy cream
- 7 OZ. of soft ladyfingers
- 3/4 CUP of powdered sugar
- 4 OZ. of orange juice
- 4 OZ. of mandarin juice
- 2 of egg yolks
- 2 of mandarins
- orange liqueur Grand Marnier type
- 1 of orange
Method
Whip the cream with a handheld or stand mixer. As soon as peaks start to form, add ⅓ cup powdered sugar. Continue to whip the cream until soft and velvety but not stiff.
Mix 2 egg yolks with the rest of the powdered sugar and 1 Tbsp. orange liqueur to obtain a cream.
Grate the orange peel with a microplane. Soften the mascarpone pressing it with a spatula, then add the egg yolk mixture and orange zest. When uniform, gently fold in cream from the bottom to the top.
Combine the citrus juice with 1 ½ oz liqueur. Dip the ladyfingers in the juice and set aside.
Peel the mandarins. In a trifle bowl (8-9” diameter, 2-3” in height), spread the jam, cover with the mascarpone cream and then a layer of citrus soaked ladyfingers. Repeat with a layer of mascarpone cream and ladyfingers and top with 3-4 Tbsp. cream, mandarin slices and powdered sugar.
Place in the refrigerator for 1 hour before serving. Keep refrigerated and eat within 24 hours.