FOR 10 SERVINGS

4 eggs
150 g sugar
100 g whipping cream
500 g mascarpone cheese
4 g gelatin in sheets (1 sheet)
c/s Orange zest

FOR THE SYRUP

150 ml cointreau (or 75 ml water and 75 ml cointreau)
100 g sugar
150 ml orange juice
18/20 Cylinders
Cocoa powder or grated chocolate for garnish
c/s Oranges with Lacasa chocolate (to decorate)
c/s chopped Lacasa chocolate oranges (for the filling)
c/s pure cocoa for sprinkling

FOR THE SYRUP

Prepare the syrup to bathe the biscuits: put the sugar and the cointreau in a saucepan. Heat until it boils and the sugar has completely dissolved. Remove from the heat and add the orange juice. Set aside.
Separate the egg whites from the yolks. Whip the egg whites with half the sugar and set aside. Hydrate the gelatine leaves in cold water. Set aside.
Put the cheese in a bowl and add the cream and orange zest. Mix well and set aside.
Whip the egg yolks with the rest of the sugar until they have whitened and the sugar has dissolved. Add them to the cheese and cream mixture in two batches, stirring very carefully. Drain the gelatine well, melt it for about 10 seconds in the microwave and add it to the cheese mixture.
Finally, add the whipped egg whites in two batches and mix carefully.

ASSEMBLY

In a 25 x 25 cm dish or in individual molds, place half of the honeydew cakes. Pour a generous amount of syrup over them and cover them with half of the mascarpone mousse.
Cover with chopped Lacasa chocolate oranges. Arrange on top the rest of the marshmallows, previously soaked in syrup, and finish by covering them with the rest of the mousse. Place in the refrigerator and chill for at least 4 hours before serving. Serve sprinkled with cocoa and decorated with oranges with Lacasa chocolate.