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1
For the orange syrup:
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In an small bowl, combine orange juice, sugar and marsala or orange liqueur. Mix until sugar is completely dissolved and set aside.
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3
For the filling, place egg yolks, sugar, and orange juice in a medium heatproof bowl and set over a bain marie (place the heatproof bowl over a saucepan of simmering water making sure the bowl is not touching the water). Whisk constantly until mixture has a thick, ribbony consistency and is light yellow in color, about 7 to 9 minutes. Remove from heat and set aside to cool slightly, about 10-15 minutes.
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4
Whisk heavy cream with a hand or standing mixer until stiff peaks form. Set aside.
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5
In another bowl, mix mascarpone cheese with the back of a spoon of wire whisk until soft and creamy.
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6
Add the cooled egg yolk mixture to the mascarpone mixture and combine well. Add the whipped cream to the egg yolk and mascarpone mixture and gently fold it in until it is well incorporated.
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7
Dip ladyfingers very quickly (just a couple of seconds) into the orange syrup and place them in one layer in a 8 x8 inch (20 x 20 cm) baking dish. If necessary, break a few ladyfingers in order to maybe a tightly fitting later.
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8
Spoon half of the filling over the ladyfingers. Repeat with a second layer of the orange syrup dipped ladyfingers, then the rest of the filling. Cover and refrigerate overnight or at least 2 to 3 hours.
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9
Serve cold topped with chopped pistachios and sliced orange slices.
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10
For individual servings:
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Spoon a dollop of the filling in the bottom of you glass or bowl. Break the ladyfinger into thirds and soak them briefly in the orange syrup and place them on top of the filling mixture. Repeat with layering filling and ladyfingers, creating two to three layers. To serve, top each glass with chopped pistachios and a twisted orange slice.
