INGREDIENTS

 180g (1 cup) mascarpone;

 200ml (⅔ cup) full-fat cream;

 70g (⅓ cup) sugar;

 1 tsp liquid honey;

 1 orange (zest);

 Ladyfinger cookies;

 Milk for dipping;

 Shredded coconut for decoration.

METHOD

1.  Whip full-fat cream until soft peaks form.
2.  In a separate bowl whip mascarpone with sugar, honey and orange zest.
3.  Combine mascarpone with cream.
4.  Dipping ladyfinger cookies in milk, place them all over the bottom of a rectangular pan, add ¼ of cream on top. Repeat the layers until you fill-up the form, then decorate with coconut on top.
5.  Let sit in the fridge for 4 hours before slicing.