Mascarpone mousse à l’orange with spice cake

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

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.

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

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

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

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.

Finish with the orange parts.