Orange Tiramisu

Melt the instant expresso powder in a quarter l of hot tap water, mix with 2 tbsp of orange liqueur and let cool. Soak the white gelatine in cold tap water. Whip the egg yolks with the fine sugar until very creamy.

Add the mascarpone, finely chopped candied orange peel, the finely grated orange peel and the orange juice and mix. Melt the gelatin dripping wet in a small saucepan and stir into the mascarpone cream. Set aside to cool for 1500 cmin. Now whip the egg whites as ditto the whipped cream until stiff. First fold the snow, then the whipped cream into the cream. Place 15 biscuits on the bottom of a high rimmed baking dish (1.5 l capacity) and soak with one eighth of a liter of espresso. Spread half of the cream on top. Soak 15 biscotti with the remaining espresso, place them on the cream and spread the remaining cream on top. Leave to cool for at least 3-4 h, elaborated for one night.

Just before serving, sprinkle the tiramisu with 30 g cocoa powder, 50 g chocolate chips and the fillets of the orange.

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