Creamed mascarpone with orange with almond crumble

We’re sure you’ll agree with us, friends of MyItalianRecipes, that there is nothing better than a nice dessert after a lovely lunch or dinner in good company: this is particularly true during the holidays, when more time than normal is spent at the dining table. So today we suggest a really remarkable dessert, quite capable of earning its place on the Christmas dinner table, to be eaten just before tucking into the panettone - since in addition to having a lovely flavour it offers a touch of cooling freshness. It’s a special creamed mascarpone with a delicate note of oranges, which we then mixed with some crumbled almonds: what do you say, does this sound good to you … and above all, can it possibly fail to impress on your Christmas table?

Ingredients

  • mascarpone 250 grams
  • eggs 2 units
  • sugar 200 grams
  • oranges 1 unit Juice and zest
  • almonds A handful of peeled almonds
  • water 30 millilitres
Information
60 minutes Total time
10 minutes Active time
Serves 4 persons
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Preparation

Take the almonds and chop them coarsely with the help of a food processor or simply a knife. Put them in the oven to roast for about ten minutes at 100°C. Make a caramel sauce with 30 ml of water and 100g of sugar. When the caramel is ready pour it over the almonds and let it form a crumble. Meanwhile, prepare a syrup with the juice of one orange, the orange’s zest (only the yellow part) and 30g of sugar. Let it simmer until you get a nice thick syrup. Separately, beat the egg yolks with the remaining 70g of sugar. Add the mascarpone and then the syrup and a little grated orange zest. Beat the egg whites until stiff and fold them in too. Make the dessert by putting the crumble in a glass, then the creamed mascarpone, and a sliver of orange zest. Repeat with a second layer and put it in the fridge to rest for a couple of hours.

Tips
If you want to get a perfect crumble, beware of the moisture level: this contributes to a more solid crust.
Trivia
Did you know that the mascarpone doesn’t curdle thanks to the use of citric acid?

Step by step

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