With mascarpone and Greek yogurt
Method
In a bowl, lightly beat the eggs with the sugar
Add the orange and lemon juice, the salt, the zest and the cornflour and mix
Pour it into a saucepan and let it set over low heat, stirring constantly
As soon as you take it off the heat, add the butter and mix
Cover with cling film and let it come to room temperature before putting it in the fridge
Beat the whipped cream and put it in the fridge
Mix the mascarpone, yogurt, sugar and vanilla with the mixer until fluffy
Add the whipped cream and mix gently
Put orange juice and liqueur in a bowl
Spread a layer of the cream on the pyrex
Soak the savoyars in the juice and place them on top of the cream
Spread the whipped cream on top
Spread the cream on top and repeat the layers
Place in the refrigerator for at least 1 hour
Ingredients
For the orange cream
2 fresh oranges (juice and zest )
1 fresh lemon (juice and zest)
Orange and lemon juice it should be 160 ml
200 g of sugar
6 egg yolks
125 g of butter
1 pinch of salt
1 tbsp corn flour
For the white cream
200 ml double cream
2 tbsp vanilla extract
500 g of mascarpone
200 g of strained yogurt
80 g of sugar
24 pieces of savoy
20 - 30 ml orange liqueur
120-150 ml orange juice
