Level: easy
Preparation: 30 minutes
Cooking: 2 minutes
Servings: 4
Author: Matilde Vicenzi
Ingredients
- 16 Vicenzovo sponge fingers
- 1 cup of orange juice
- 1 1/5 cups of mascarpone
- 1/2 cup of sweetened condensed milk
- 4 oranges
- 6 pitted dates
- 1 heaped teaspoon of powdered cinnamon
- 4 teaspoons of flaked almonds
Preparation
- Heat a pan and toast the almonds for a couple of minutes. Peel and segment the oranges and leave them to rest on some kitchen towel. Cut the dates into slices.
- Use an electric whisk to mix the mascarpone with the condensed milk and cinnamon, then transfer to a piping bag with a smooth, 0.8 in nozzle.
- Soak two sponge fingers in the orange juice and place them side by side on a dessert plate. Spoon over a layer of the mascarpone cream mixture and garnish with orange segments, date slices and some flaked almonds. Add a second layer of soaked sponge fingers, then complete with the cream, orange segments, date slices and flaked almonds.
- Repeat the whole process to make three more portions and keep cool until ready to serve.