Semi work the cream with the electric mixer.
Combine the mascarpone, the icing sugar, and the orange and lemon flavor and continue whipping until you get a thick and creamy cream and keep in the fridge covered.
Divide in two the Freddi Buondolce snacks passing a knife in the middle of the cream.
Take a zuccotto mold or a bowl with the base of about 26-27 cm and line the bottom and the whole edge with the Freddi Buondolce cover well.
Spread a layer of about 1 cm of cream on the bottom.
Distribute small pieces of clementines and cover with milk snacks without dividing them.
Continue with other cream, small pieces of clementine and other whole Freddi Buondolce Fresh Milk.
Spread more cream and close with a layer of sponge cake until well covered.
Close and keep in the fridge until the next day or for at least 4 hours.
After the time, turn the Zuccotto onto a tray.
Put the remaining cream in a piping bag and decorate as desired with a few tufts of cream, with slices of clementines and green leaves of mint or some edible flowers.
You can serve immediately or keep in the fridge until ready to serve.