Fiorella

For the Fiorella, mix the mascarpone with the eggs, butter and sugar until creamy. Mix semolina with baking powder and stir into the mascarpone cream in portions.

Spread on a baking tray and bake at 180°C for about 40 minutes.

Meanwhile, for the syrup, bring the orange juice, water and sugar to the boil and simmer for a few minutes.

Remove the baked cake from the oven and immediately drizzle generously with the syrup and sprinkle the Fiorella with sliced almonds.

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