1️⃣ Base:
Crush the biscuits into fine crumbs and mix with melted butter. Spread the mixture on the base of a springform pan (approx. 22 cm in diameter), press down firmly, and refrigerate for 20 minutes.
2️⃣ Cream:
Mix the mascarpone with powdered sugar. Whip the cream until stiff peaks form and gently fold it into the mascarpone. Soak the gelatin in 3 tablespoons of water, then heat briefly until dissolved. Mix with the orange juice (not hot!), then add it to the mascarpone mixture. Pour it over the base and refrigerate for 2 hours.
3️⃣ Jelly:
Dissolve the jelly in 400 ml of hot water. Let it cool and pour it over the set cream. Refrigerate for another 2-3 hours, or until set. 4️⃣ Decoration:
Garnish with whipped cream and orange slices – it looks spectacular! 🍊🍥
💡 TIP:
👉 Use orange juice with pulp – the dessert will be even fruitier!
👉 You can also add a thin layer of orange jam between the base and the cream – as in the photo! 😋
💬 Save this recipe and make it for the weekend! 🍽️ Who will eat the first slice with you? Tag them! 😄
