Romeo And Juliet Allusions In Act 5

triffle ORANGE CRUMBLE

When I was little, some winter days my mother prepared sliced \u200b\u200boranges in a bowl, sprinkle a little sugar over them and let them cool in the refrigerator. That simple gesture turned the child resistance to eating fruit in the desire to try a special dessert.

been years since I took oranges with sugar. In fact, I would almost say that I like. I like the oranges that taste like orange, and if they have to be slightly acidic then what are you going to do. But a few days ago I had a few oranges at home, and remembered those sources bright children full of juicy oranges. And I remembered that I had just opened a marmalade, and only think of a triffle with layers of colors, this time orange-put me in a good mood.

I usually do when I have too triffle time for dessert, or when I feel like something fresh and uncomplicated, but had not tried this combination. The truth is that if you prepare the orange with a little sugar for a while before they release their juices, it is not necessary or even jam. Layers of fresh fruit are much better.

orange triffle

Ingredients (4 servings) 350 grams

mascarpone cheese 150 grams of cream (35% mg)
150 grams of white sugar
4
oranges (Optional: 4 tablespoons orange marmalade)

Preparation Mix in a bowl with the cream cheese and 120 grams of sugar. Test, correct the sweet if necessary and put in the refrigerator.
Cut the oranges into slices, place in large bowl and sprinkle with about 30 grams of sugar, or enough to have a little overhead.
Leave in the fridge, maybe two or three hours before assembling the dessert. Serve
putting one tablespoon of orange marmalade in each glass, a layer of mascarpone cream, a layer of oranges, again finishing with mascarpone and orange.

• Tip: You can also be used creamy yogurt (Greek type, or enriched) for this triffle, and some whole grains, fresh fruit, and becomes a quick and tasty breakfast.