Clean the strawberries and puree them together with the powdered sugar in a blender. Mix the mascarpone with the curdled milk and sugar. Brush the orange thoroughly under warm water, rub the peel and also add to the cheese and curdled milk mixture. Whip the cream until stiff and stir in as well. Now layer both types of cream alternately on top of each other in a large bundt pan until they are both used up. Place the mold in the freezer and then stir for 2-3 hours with a fork, so that a nice marbling is created (if necessary repeat again after 3 hours). In doing so, smooth the floor as smoothly as possible. Let the ice freeze overnight and let it thaw in the refrigerator for approx. 30 minutes before consumption. To turn it over, carefully remove the edge from the mold with a knife and, if necessary, dip the mold briefly in hot water. Turn the ice cream cake out onto a flat plate and cover with fresh strawberries.
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