4 tbsp. sugar
4 egg yolks
juice of 1 organic orange
finely chopped peel of oe orange
1 sheet gelatin
4cl Grand Marnier or other orange liqueur
200ml orange juice
200g sponge fingers
120g Organic Fruit Spread Apricot-Mango
1. Soak gelatin in cold water. Mix sugar and egg yolks in a food processor at high speed for 10 minutes until frothy. Set food processor to medium speed and at mascarpone by the spoon. Add the lemon juice and peel. Squeeze out gelatin and put into a dipper. Put it in hot water and stir until gelatin has dissolved. Stir the gelatin into the mascarpone mass. Line a bowl with cling wrap. Spread a third of the cream into it. Separately mix Grand Marnier and orange juice.
2. Briefly soak half the sponge fingers in the juice-schnapps mixture and put on top of the cream. Add another third of cream. Top that with Maintal Organic Fruit Spread Apricot-Mango. Briefly soak the other half of the sponge fingers in the juice-schnapps mixture and put on top of the cream. Top this with the rest of the cream and cool for 6 hours.
Preparation time: ca. 40 minutes plus 6 hours cooling