Step 1

Whip the cream with a handheld or stand mixer. As soon as peaks start to form, add ⅓ cup powdered sugar. Continue to whip the cream until soft and velvety but not stiff.

Step 2

Mix 2 egg yolks with the rest of the powdered sugar and 1 Tbsp. orange liqueur to obtain a cream.

Step 3

Grate the orange peel with a microplane. Soften the mascarpone pressing it with a spatula, then add the egg yolk mixture and orange zest. When uniform, gently fold in cream from the bottom to the top.

Step 4

Combine the citrus juice with 1 ½ oz liqueur. Dip the ladyfingers in the juice and set aside.

Step 5

Peel the mandarins. In a trifle bowl (8-9” diameter, 2-3” in height), spread the jam, cover with the mascarpone cream and then a layer of citrus soaked ladyfingers. Repeat with a layer of mascarpone cream and ladyfingers and top with 3-4 Tbsp. cream, mandarin slices and powdered sugar.

Step 6

Place in the refrigerator for 1 hour before serving. Keep refrigerated and eat within 24 hours.