Orange-mango bomb

Cover the inside of the dish with cling film. Cover the entire dish with slices of cake.

Mix the liqueur with the juice and grater of the orange. Drizzle the cake with this orange mixture and keep the rest separate. Put the dish in the refrigerator.

Soak the gelatine in cold water for a few minutes and squeeze out. Let the gelatine roast on a low stand in a pan.

Puree the mango with the rest of the orange mixture and the gelatin. Let this puree become stirring while stirring.

Stir in the ricotta with a whisk and fill half of the bowl with the mousse. Place a layer of cake slices on top and finish with the rest of the mousse.

Cover with cling film and let stiffen in the refrigerator for at least 2 hours.

For the topping, peel the oranges all the way down to the flesh. Cut the oranges into thin slices and let them drain on kitchen paper.

Put the bomb on a flat dish. Stir 1 tablespoon of boiling water through the orange marmalade and brush the bomb with it. Then cover with the orange slices.