Preparation

1. Peel tangerines and beat them with a blender until they are pureed.
2. For the cream, whip cold cream until stiff and fluffy. Add powdered sugar and mascarpone and use a spatula to gently mix until smooth.
3. Put a ring on the cake pan and grease the bottom with cream. Trim the cookies at the bottom, dip one side in the tangerine puree and place them along the wall of the mold. Put the cream inside, put the cookies on top and add cream again. There should be a total of 3 layers of cookies and 3 layers of cream.
4. Remove the mold and garnish with tangerines, rosemary sprigs and powdered sugar if desired. Refrigerate for 5-6 hours, preferably overnight.