INGREDIENTS

Orange curd (approx. 600 g)

• 4 oranges
• 200 g sugar
• 4 eggs
• 80 g cold butter

Cream

• 200 ml cream
• 125 g mascarpone
• 125 g low-fat quark
• 50 g powdered sugar
• pulp of 1 vanilla pod

Cookie layer

• 12 ladyfingers

HOW TO MAKE IT

1. For the curd, cut the oranges in half and squeeze out the juice, e.g. using the ZWILLING ENFINIGY citrus juicer. Measure out 200 ml of the juice and pour into a saucepan, e.g. ZWILLING Trueflow (20 cm). Add the sugar and bring to the boil, stirring once.
2. Crack the eggs into a bowl and whisk with a whisk. Slowly add the hot juice and sugar mixture to the whisked eggs, stirring constantly so that they do not set. Pour the mixture back into the saucepan and heat again, stirring constantly, until just before boiling. The mixture should have a pudding-like consistency. Remove the orange mixture from the heat. Cut the butter into pieces and stir in gradually until the mixture is smooth and shiny. Pour into a suitable ZWILLING FRESH & SAVE vacuum box, chill, vacuum seal and refrigerate for at least 4 hours, preferably overnight.
3. For the cream, whip the cream until stiff. Stir the mascarpone, low-fat quark, powdered sugar and vanilla pulp until smooth and fold in the whipped cream.
4. To finish, first spread about a heaped tablespoon of cream on the base of the glasses, e.g. ZWILLING SORRENTO. Top with just under a tablespoon of orange curd. Cut a ladyfinger into thirds, turn briefly in the orange juice, place the pieces on the orange curd and press in a little. Continue layering like this and finish with the cream. Form a small hollow with a teaspoon and pour in the orange curd in the shape of a fried ice cream. Cover the glasses and chill for at least 2 hours.

Tip

It is best to prepare the orange curd the day before so that it can chill sufficiently overnight in the fridge.

Info

The orange curd makes more than is needed for this recipe. Simply remove the required amount with a clean spoon and vacuum seal again. The rest can be used as a fruit spread or as a filling for small tartlets, for example.