Finely grate the peel of half of an orange. Separate the vanilla pod and scrape out the pulp. Mix the mascarpone, quark and orange peel well together. Fillet the oranges, 5 fillets per serving. Catch the juice and cut 4 fillets per serving into fine cubes, set 1 fillet aside for the garnish. Squeeze out the orange remains, set aside the juice.
Soak the gelatin.
Separate the eggs, beat the egg whites with a small pinch of salt until stiff (not too firm). Mix the orange juice with the vanilla pulp / aroma. Add the sugar and egg yolks as well. Beat the mixture in a bowl over a water bath until it thickens until it thickens. Remove from the water bath, dissolve the well-squeezed gelatine in the mixture and continue to beat until cold and then stir 3 tablespoons of the mascarpone quark mixture into the gelatine / egg mixture. Then stir this mixture back into the low-fat quark mixture. Whip the whipped cream with vanilla sugar until stiff and fold into the mixture. Carefully fold in the beaten egg white.
Fill in 3 Amarettini biscuits and 2 teaspoons of Amaretto liqueur per glass. The glasses for the children`s portions are marked and no alcohol is used. Then fill the glasses halfway with the orange cream. Spread 4 diced orange fillets on top of the cream. Fill up with cream again and finally place an orange fillet on top. Chill for at least 3 hours. Just before serving, grate some white chocolate over it.
My insider tip: Instead of the chocolate rasps, grind a few mint leaves (3-4 pieces) with a little (2 tablespoon) of coarse sugar (hail sugar) or grind them well in a mortar. Put the mint sugar in a small kitchen sieve and very lightly sprinkle the cream with it.
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