How to make
Separate the egg whites from the yolks. Beat the whites to a thick snow with 2 tbsp powdered sugar.
Caramelize the sugar with 2-3 tbsp water and then add it to the whites, pouring it in a thin trickle, while constantly stirring with a mixer.
Beat the yolks with the rest of the powdered sugar and chopped into pieces butter. Add the vanilla and stir.
Combine the 2 creams, while stirring with a spoon nonstop.
Dip the biscotti lightly in warm milk and arrange them along the bottom of a rectangular oven dish. Pour the cream over them and sprinkle with the chopped orange rinds, walnuts and hazelnuts.
Then arrange biscotti once again and cover with cream. Repeat in this order until out of ingredients. You have to finish with a layer of cream.
Decorate the cake with orange rinds, sprinkle with walnuts and hazelnuts and put it in the fridge until it's time to serve.
