WHITE CHOCOLATE MOUSSE CAKE

Steps:

• 1) MARMALADE: • Grate a little orange rind • Peel orange & lemon; Split into segments without cutting; Skin segments to remove white fibrous material • Place orange rind, orange and lemon segments, and sugar into a small saucepan, and simmer over low heat until thick and syrupy • Allow to cool partway; Remove pips and other fibrous debris; Stir in Cointreau; Refrigerate NOTE: In the interest of convenience, I have at times used a commercially available orange marmalade, simmered as described with a little lemon juice (for tartness), with a tablespoon of Cointreau added. 2) BASE: • In a medium mixing bowl, beat 3 large egg yolks, juice & rind of one lemon, and 4 ½ tablespoons granulated white sugar • Add 6 tablespoons sifted plain white (all purpose) flour to the egg yolk mixture, and beat until creamy • Using electric mixer, beat 4 large egg whites until very stiff • Gently fold egg yolk mixture into stiff egg whites • Spread mixture in parchment-lined 9 ½ inch Pyrex pie plate • Bake 12-15 minutes at 390°F/200°C • Allow to cool, tip base onto a serving plate, remove parchment & refrigerate • When chilled, top with a thin layer of the marmalade (this should not be over done; it should add a subtle hint of tartness to complement the sweetness of the mousse) 3) MOUSSE: • Melt two 3.5oz Lindt Lindor bars over a double boiler (hot, not boiling, water) • Stir in 1 ½ tablespoons of Cointreau and allow to cool • Using electric mixer, beat 3 large egg whites until very stiff and frothy • Beat ¼ pint/142ml whipping cream in medium mixing bowl until firm peaks form • Pour melted chocolate into a large mixing bowl • Gently fold stiff egg whites into chocolate • Gently fold whipped cream into chocolate/egg mixture 4) FINAL ASSEMBLY: • Top the chilled marmalade-covered base with the mousse • Refrigerate until mousse has set • Top with finely grated white chocolate • Refrigerate until ready to serve