1. Mix the orange and lemon juice with the honey and mint. Set aside.
2. In a large bowl, gently mix all the fruit together, then add the dressing and mix again.
3. In a bowl, beat the egg yolks and the sugar with an electric mixer until the mixture turns pale. Stir in the mascarpone and mix well.
4. In another bowl, beat the egg whites until stiff and add them to the mascarpone mixture using a spatula. Serve with the fruit salad.

Chef’s secret: This recipe can be used as a topping on a slice of panettone, pancakes, waffles or pound cake. It’s simply delicious!