SERVING: 6 people
AUTHOR: Matilde Vicenzi
300g Vicenzovo Ladyfingers
orange juice (3 oranges)
splash of Cointreau
400g whipping cream
orange peel (3 oranges)
6 blood oranges
Place the whipping cream, mascarpone, sugar and vanilla bean in the bowl of a mixer. Whip until smooth and airy.
In the meantime, grate the peel from three oranges and add it to the mixer bowl.
Once the cream is ready, transfer it to a couple of pastry bags and let chill in the fridge for a couple of hours.
Bring the water and sugar to a boil. Once the sugar has dissolved, let cool for a couple of minutes and then add the orange juice and a splash of cointreau.
Peel 3 oranges and extract the flesh.
Dip 3 Vicenzovo Ladyfingers in the orange syrup, and place them on a serving plate. Cover them with a few orange slices and cream. Sprinkle some hazelnut crumb and repeat.
Garnish with some mint leaves, hazelnut crumb and a few orange slices