For 10 servings
CARAMELISED MASCARPONE CREAM balk
10 Debic Shapes Mascarpone Cream balks
100 g sugar
10 g cinnamon
10 g roasted pecan nuts
10 dentelle cookies
Take the mascarpone cream balk out of the blister. Put on a plate and cover with plastic. Defrost in the fridge. Sprinkle the sugar over the surface of the mascarpone cream balk. Caramelise right away with a burner or torch. Peel the oranges and slice very thin. Sprinkle the cinnamon over the slices and leave to marinate for 10 minutes. Meanwhile, cut the pecan nuts into smaller pieces.
Arrange the orange slices on the plate. Put the caramelised mascarpone cream balk on top. Finish with the nuts, the cookie, and some cinnamon powder.