Mascarpone orange dessert

1.

Mix the mascarpone, quark, vanilla sugar and sugar. Peel 3 oranges thickly so that the white skin is also removed. Cut out the fillets between the separators, collecting the juice. Squeeze the rest of the oranges. Stir the juice into the mascarpone cream. Break the ladyfingers into pieces. Pour almost 1/3 of the cream into a bowl. Layer the ladyfingers on top and cover with another third of the cream. Place orange fillets on top except for 4 pieces. Put the rest of the cream on top. Cut the remaining orange fillets into pieces. Roughly chop the almonds. Sprinkle both over the cream. Chill until serving

2.

Stripe plate: ASA

3.

Stack of plates: IDC

4.

glasses: Royal Copenhagen