Orange Tiramisu

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Bring the freshly squeezed orange juice to a boil. In a bowl, mix the eggs with the sugar.
Gradually pour the orange juice, stirring continuously. Pour the mixture into a saucepan, bring to a boil and simmer for 15 seconds.
Add the cold butter and blend the mixture with an immersion blender until we get a homogeneous mixture.
Cool the dish completely. Cover with cling film and refrigerate for 2-3 hours.
Mix all the ingredients in a saucepan, the water, sugar, and orange juice.
Place the pot on the stove and bring it to a boil. Let it cool completely.
Combine the mascarpone cream, powdered sugar, and heavy cream. Beat all the ingredients until the cream holds its shape.
Soak the Savoiardi in syrup and place them on the bottom of a 26x20 cm pan. On top, add 1/3 of the mascarpone cream. Spread it evenly.
Continue with half of the orange cream. Level it.
Another row of syrup-soaked biscuits. 1/3 of the mascarpone cream. Spread it evenly.
The remaining orange cream. Decorate with the remaining cream and refrigerate for a few hours to set.
Before serving, grate the zest of an orange and enjoy. Bon appétit!