- Prepare the mascarpone cream by dividing the egg yolks from the egg whites and, in a bowl, whip the latter until stiff.
- In another bowl add the egg yolks and sugar and mix them with a whisk until you obtain a frothy mixture
- Gently incorporate the mascarpone and orange blossom cream into this mixture and mix well
- Add the whipped egg whites to the mixture and mix from bottom to top very delicately without dismantling the egg whites
- Pour the milk into a plate which will serve as a dip for the ladyfingers
- Cover the bottom of a glass with a layer of ladyfingers that you have delicately dipped in milk, being careful not to soak them too much before placing them in the glass
- Cover the layer of ladyfingers with a layer of mascarpone cream
- Repeat until you have used up the ingredients, finishing with the mascarpone and a sprinkling of bitter cocoa or cinnamon
- Place the dessert in the refrigerator for about three hours and serve cold