Orange Tiramisu

Prepare the oranges:

1. Prepare oranges: Top and tail the oranges and peel them with a knife, removing all the white pith. Using a sharp knife cut in between the orange segments to separate them from the orange skins. Do this over a bowl and make sure to collect all the running juices.
2. Orange juice: When finished, press again all the skin rests to collect as much juice as possible. You will need about 150 ml/ 10 tablespoons in the end.
3. Blend: Weigh about 200 g/ 7 oz of the orange segments and puree them, adding 1 tablespoon of sugar. Place in the fridge, covered, until ready to serve.

Syrup:

1. Make the syrup: Pour the 10 tablespoons of collected orange juice into a small pan. Add 1 tablespoon sugar and the lemon juice and bring to a boil, often stirring to dissolve the sugar. When it starts to boil, immediately remove it from the heat and let it cool. You should have a thin syrup.

Dairy:

1. Mix the mascarpone, cream cheese, yogurt, and 60 g/ ⅓ cup sugar. Whisk the heavy cream until stiff and fold carefully into the mascarpone mixture.

Assemble:

1. Spread about half of the mascarpone-yogurt mixture in a casserole dish (about 30 x 20 cm/ 12 x 7 inches).
2. Arrange the ladyfingers on top and carefully pour some of the syrup on them (using a tablespoon) until they are soaked. You might not need to add all the syrup. Pour the remaining syrup into the bowl containing the pureed oranges.
3. Arrange the orange segments on top of the ladyfingers and cover everything with the rest of the mascarpone mixture.
4. Refrigerate: Cover the dish with plastic foil and refrigerate overnight.
5. Top: Just before serving, spread the pureed oranges on top of the tiramisu.