Fast, easy and delicious
Prepare the oranges by separating zest from 1 orange, fillets from 3 oranges, juice from 2 oranges.
Beat the Mascapone with the icing until fluffy.
Add the yoghurt, the orange liqueur, the zest and the vanilla and mix them a little more on low speed. If necessary, add a little orange juice.
Mix the orange juice with the Amaretto and I quickly dip the savoys before you put them in the form.
Spread the cream on top and place the dessert in the fridge for at least 2 hours.
Cut an orange into slices and juice 2 oranges.
Put the sugar in a pan and after it heats up, caramelize the orange slices.
Add a little juice and leave it until the orange softens.
Repeat with the orange fillets but as soon as it starts to boil, remove the fillets leaving the syrup to boil until it sets. Let it cool.
Pour the cold syrup with the fillets on the cold dessert.
Garnish with slices of orange and basil.
For the dessert
12 pieces of sponge fingers
500 grams of mascarpone
250 grams of Greek yogurt 10%
1 shot of orange liqueur
1 shot of amaretto
4-5 tbsp. Powdered sugar (80 grams)
Zest of an orange
1 teaspoon vanilla extract
For the overlay
Fillets of 3 oranges
Juice of 2 oranges
2-3 tbsp. sugar
1 orange thinly sliced
10 basil leaves