Orange Cream:
Bring the orange juice to a boil.
Whisk the egg yolks and sugar, then add the orange juice a little at a time, mixing well.
Transfer the mixture to a saucepan and cook over low heat, stirring constantly, until the cream coats the spoon (same principle as English cream).
Pour the cream into a pitcher and let it cool completely before use.

Assembly:
In a large bowl or a bagatelle dish, alternate layers of angel cake, raspberries, mascarpone, and orange cream.