Ingredients:

400 g of mandarins + 3 mandarins for decoration.
300 g of Savoiardi biscuits.
300 ml of cream (33%).
80 g of icing sugar.
250 g of mascarpone.
Mold size: 18 – 20 cm.
Procedure:

Cut 3 mandarins into thin slices for decoration and set aside.
Peel and blend the remaining 400 g of mandarins, filtering the resulting mass through a sieve to remove the seeds.
Whip the cold cream until soft, add the icing sugar and continue whipping.
Add the mascarpone to the whipped cream and mix until smooth.
In a mold (size 18 – 20 cm), grease the bottom with a little mascarpone cream.
Dip half of the Savoiardi biscuits in the mandarin juice and place them along the edge of the mold.
Fill the mold by alternating layers of soaked biscuits and mascarpone cream.
Level the top layer of cream well and place in the refrigerator for at least 2 hours to let the tiramisu flavour.
Decorate the surface with mandarin slices, orange and lemon zest, and dust with icing sugar.
Store in the refrigerator until ready to serve.
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