To make the mascarpone cream, in a large bowl, whisk together the egg yolks and sugar until creamy and pale in color.

Add the mascarpone and whisk until just incorporated.

In a separate bowl, whisk the egg whites until stiff.

In other words, when you lift the whisk, the egg whites hold their shape.

Gently fold the egg whites into the egg yolk mixture along with the orange juice and zest.

Cover the bowl with plastic wrap and place in your refrigerator to firm for at least 30 minutes or up to I hour.

Meanwhile, to make the compote, in a small pot over medium-high heat, stir together the sugar and ¾ cup water.

Simmer, stirring frequently, until the sugar has dissolved, about 5 minutes.

Add the fruit, bring the mixture back to a simmer, then turn the heat to low and simmer until the fruit is completely soft, 8 to 10 minutes.

Remove the pot from the heat and stir in the basil to taste.

To serve, scoop the compote into bowls and add a dollop of mascarpone cream on top.