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Mascarpone mousse à l’orange with spice cake

A deliciously creamy and fresh dessert.

4 portions Print
Mascarpone mousse à l'orange met peperkoek


  • 2 egg whites
  • 3 egg yolks
  • 50 g sugar
  • 150ml full cream
  • 250gr mascarpone
  • 8 slices spice cake
  • 1 orange (cut à vif : peel and remove the membranes between the slices)
  • the juice of the orange
  • rosé wine



Step 1

Beat the egg wihtes to a solid mass with 15g of sugar, and do the same with the cream.

Step 2

Add the remaining sugar to the 3 egg yolks and beat until you get a pale, airy mass. Add the mascarpone and mix until you get a smooth mixture.

Step 3

Gently mix first the cream and then the egg whites through the  mascarpone.

Step 4

Peel the orange and remove the membranes between and around all slices. Collect the juice and mix it with the rosé wine.

Step 5

Crumble the spice cake into the mixture of orange juice and rosé wine.

Step 6

Cover the bottom of a glass with the spice cake mixture, and add the mascarpone mousse on top. Let it rest in the refrigirator for a while.

Step 7

Finish with the orange parts.

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