Summary

Ingredients

• 200 ml espresso
• 4 cl brandy, orange liqueur (Cointreau) or orange juice
• 0.5 teaspoon ½ cardamom to 1 , ground
• 4 egg yolks, from very fresh eggs
• 80 g suar
• 0.5 ½ vanilla pod (s), the pulp it
• 1 orange (s), untreated, the rubbed off, possibly /2 oranges
• 500 g mascarpone
• 150 g ladyfiners
• cocoa for dusting

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Instructions

1. Let the espresso cool down and mix it with the brandy and cardamom powder. Beat the egg yolks with the sugar until the sugar has dissolved. Add the vanilla pulp with the orange peel to the egg mixture, gradually stir in the mascarpone.
2. Line a flat form with half of the ladyfingers, drizzle the biscuits with half of the espresso. Put half of the mascarpone cream on top and smooth it out. Place the remaining ladyfingers on top, drizzle with the remaining espresso, cover with the remaining mascarpone cream, smooth out.
3. Cover with cling film and put in the refrigerator for at least 6 hours. Dust with cocoa powder before serving.