Stir through sugar, mascarpone, yogurt, orange and juice of one lemon and perhaps the orange liqueur. Put a sleeve of greaseproof paper inside small portion molds or possibly cups with straight walls (about 100 ml capacity), it should be about 3 cm higher than the mold. Fill the yogurt mixture into the molds and freeze for at least 1 hour. Loosen the paper sleeve with a kitchen knife and pull it out. Before serving, dust with cocoa and garnish with Amarena cherries.
Hours before serving, transfer from freezer to refrigerator or it will be too firm.
Tip: Use plain or light yogurt, yes, as needed!
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