Peel 400 g of tangerines.

Place the tangerines in a blender and blend until smooth.

Strain the tangerine puree through a sieve to get tangerine juice. Set aside.

In a chilled bowl, pour 300 ml of very cold cream.

Beat the cream until fluffy.

Add 80 g of powdered sugar and 250 g of mascarpone to the whipped cream.

Stir until a smooth mixture forms.

Trim the Savoiardi cookies to fit the mold if necessary.

Grease the bottom of the mold with a thin layer of the cream mixture.

Dip half of each Savoiardi cookie in the tangerine juice and arrange them around the edge of the pan.

Alternate layers of dipped cookies and the cream mixture inside the mold, starting with the cookies and ending with a layer of cream.

Smooth out the top layer of the cream well.

Place the tiramisu in the refrigerator for at least 2 hours to allow the flavors to meld and the dessert to set.

Once chilled, decorate the top with zest from the reserved tangerines, as well as orange and lemon zest.

Sprinkle with powdered sugar for a festive touch.

Serve chilled. Your family and guests will be amazed by the light, refreshing taste of this tangerine tiramisu!