Jaffa Cake Tiramisu

Heat 300ml of double cream and pour over 300g of milk chocolate then leave to stand for five minutes. Once stirred, cover the surface with clingfilm and allowed to come to room temperature.

In a jug at 284ml of boiling hot water and add in your orange jelly squares, stir till melted and leave to cool.

In a bowl at the juice of two large oranges and 50ml of Cointreau. Dip ladyfingers into the liquid, then line the bottom of your dish.

In a larger mixing bowl, combine the double cream, mascarpone, granulated sugar and the rind of one orange. Whip this until soft peaks, then layer half the cream on top of your ladyfinger layer. Smooth the surface so there are no gaps.

Pour over the jelly then put in the fridge to set.

Once set, smoother over the top with your milk chocolate ganache.

Chill until served.