METHOD
Place the cookies in a food processor and chop them finely. Place the crushed cookies in a bowl and add the melted butter. Line
a 20 cm cake tin with baking paper, place 3/4 of the shortbread cookies inside and press them down with a spoon. Leave the crushed orange cake base in the fridge for at least 20 minutes.
Add the mascarpone and sugar to the bowl and mix with a whisk until you get a creamy mass. Add the orange marmalade and orange juice. Mix the cream well so that it is uniform.
After this time, remove the base from the fridge and add the cream. Level well and sprinkle with the remaining crushed cookies.
Place the crushed orange-mascarpone cake in the fridge for 4 hours.
After the resting time, carefully remove it from the tin and sprinkle with icing sugar.
