A delicious creamy dessert, simple and quick to prepare, to enjoy California's oranges!

250 g of Mascarpone

80 g of powdered sugar

2 oranges

2 eggs

2 tablespoons of heavy cream

1. Wash the oranges, remove the zest and squeeze the juice. 

2. In 2 bowls, separate the yolks from the egg whites. 

3. Pour the sugar over the yolks and whisk until the mixture whitens. Add the mascarpone then the heavy cream. Pour the orange juice and half of the zest. 

4. Beat the egg whites and gently fold them into the yolk-sugar-orange juice mixture. 

5. Divide the preparation into cups or verrines and decorate with the rest of the zest. Leave the orange mousse in the fridge for a few hours before serving.