Beat 4 egg yolks and 100 g sugar. Add 500 g mascarpone and 3-4 teaspoons Speedy, and mix. Beat 2 egg whites until soft peaks and add them gently into the mascarpone mixture. Dip half of the 200 g spoon cookies into 3-4 teaspoons Speedy or in ¼ l orange juice. Arrange the cookies in a dish to cover them with half of the mascarpone cream.
Do the same with the other half of the spoon cookies and the mascarpone cream and store in the fridge for a few hours.