Mix the mascarpone with the plain cream cheese and the 60 gramms powdered cane sugar. Put it in a cream bag and keep it in the fridge until serving.

Soak the sponge cake in long coffee.

With a sharp knife, peel the oranges, removing their white membrane as well, and then cut them into cubes. Cook it until syrupy with25 gramms cane sugar.

When it is all done, start layering the ingredients in the glasses.
Push out some cream at the bottom, sprinkle it with cocoa powder and place on it some sponge cake dashed with some apricot seed oil.  Next comes a layer of orange, then another layer of cream, sponge cake and cream again. Sprinkle the top of the desserts with cocoa powder.  A few hours of rest in the fridge will make them even more delicious.