• 3 oz. (75 g.) castor sugar
• grated rind and juice 2 oranges
• 4 egg yolks
• 2 fl.oz. (50 ml.) Grand Marnier
• 10 fl.oz. (275 ml.) double cream, whipped
• melted butter
• 20 boudoir biscuits

Line a 6" Charlotte tin with the boudoir biscuits, having first dipped them in melted butter to ensure that they stick to the tin.

Combine the sugar, orange juice and rind in a saucepan. Bring to the boil for 3-4 minutes.

Place the yolks in an electric beater. Pour on the orange syrup, beating fast. Continue for 10 minutes. Add the Grand Marnier and beat. Lastly fold in the whipped cream and pour into the lined tin and chill in freezer.

To serve, run a pallette knife around the side of the tin and dip the tin briefly in hot water. Turn out and decorate with rosettes of cream.