- Mix the orange and lemon juice with the honey and mint. Set aside.
- In a large bowl, gently mix all the fruit together, then add the dressing and mix again.
- In a bowl, beat the egg yolks and the sugar with an electric mixer until the mixture turns pale. Stir in the mascarpone and mix well.
- In another bowl, beat the egg whites until stiff and add them to the mascarpone mixture using a spatula. Serve with the fruit salad.
Chef’s secret: This recipe can be used as a topping on a slice of panettone, pancakes, waffles or pound cake. It’s simply delicious!