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4 large eggs
500 g mascarpone cheese
50 ml Cointreau
120 g caster sugar
15 sponge fingers
1 tbsp cocoa powder to decorate
- Zest 3 of the oranges and set aside in a small bowl. Halve and squeeze the juice out of the zested oranges. Peel the 4 remaining oranges using a serrated knife so that most of the pith is removed as well as the skin. Segment the peeled oranges and set aside.
- Separate the eggs. Save and set aside 3 of the egg whites then add the 4 egg yolks and mascarpone to a mixing bowl with the zest. Add half of the Cointreau and whisk everything together. Whisk the 3 egg whites in another mixing bowl to just before they reach soft peaks. Add the sugar in 3 parts to the egg whites, whisking well in between until everything is incorporated and shiny. Beat a third of the egg whites into the mascarpone, then carefully and gently fold in the rest, keeping all of that air.
- Pour the orange juice into a bowl or a small tray. Add the remaining Cointreau and dip one side of the biscuits into the liquid (just a quick dunk) and place them into a 23cm round dish (or use another shape of similar size). Cover the whole dish with biscuits, place the orange segments on top, then carefully pour over the egg-mascarpone mixture.
- Chill in the fridge for at least 4 hours to set up. Lightly dust some cocoa powder on top and serve.
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