Orange Bavarian Cream

In a bowl, whisk the eggs and yolk, sugar and pinch of salt with an electric whisk until light and fluffy (about 15 minutes).

Gradually add the sifted flour with the starch, the grated orange zest and stir gently from the bottom upwards.

Grease and flour a 22mm diameter mould and pour in the prepared mixture. Bake in a preheated oven at 170°C for about 15/20 minutes (always test with a skewer until it comes out clean).

Remove from the oven and allow to cool.

In the meantime, prepare the jelly by placing 2 sheets of gelatine in a bowl with cold water to soften it. Place the 3moretti orange juice and sugar in a small saucepan and heat up, add the gelatine sheets and stir. Pour the mixture into a flower-shaped silicone mould with a diameter of 22 and place in the fridge to thicken for about 3 hours (to speed up this process, you can place the mould in the freezer).

Meanwhile, prepare the Bavarian cream by placing 4 sheets of gelatine in a bowl with cold water to soften it. Mix the egg yolks with the sugar in a bowl, pour in the warm milk with the 3moretti orange peel, stir and remove the peel. Cook the cream in a bain-marie or over a very low heat, stirring constantly, until it covers the spoon (the cream should not boil).

Turn off the heat, add the squeezed gelatine sheets and stir. Add the juice from the 3moretti orange. Allow to cool and then gently mix in the whipped cream.

Pour the mixture into the mould, over the solidified jelly, cover the Bavarian cream with the sponge cake slices on top and place in the freezer overnight.

When the Bavarian cream has also solidified, take it out of the mould and flip it onto a serving plate, then decorate it with orange slices.