A favorite recipe from the famous Boodles Club in St. James’s Street.
Combine the zest and juice of the oranges and lemon. Add the sugar and stir until it has dissolved. Then stir in the Cointreau.
Arrange the cake slices in the bottom of a glass bowl, preferably one with straight sides. Pour the cream into a large bowl and whip until it is just beginning to thicken. Take care not to overwhip the cream. Then gradually add the orange and lemon mixture while continuing to whip the cream.
Pour the cream mixture over the cake and chill for 3—4 hours.
© 1999 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.