Tiramisù Cube with Orange, Hazelnuts and Vicenzovo Ladyfingers

300g Savoiardo Vicenzovo Ladyfingers 

50g water

50g sugar

orange juice (3 oranges)

splash of Cointreau

400g whipping cream

250g mascarpone

vanilla beans

150g sugar

orange peel (3 oranges)

6 blood oranges

mint leaves

hazelnut crumb

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