Gingernut base, dark chocolate and marscapone cheese, mandarin orange, whipped cream and Cointreau. Doesn't get better.

Bear with me on this one.... kinda made this on the fly so quantities may not be right, use your initiative.

75g Digestive and 75g gingernut biscuits, crushed
25-35g butter, melted
100g dark chocolate, melted
100g of soft cheese, preferably mascarpone.
450ml whipping cream.
100ml sweetened condensed milk
2 sweet oranges
25ml orange liqueur

Get a split type pie tin. Grease with butter. Mix the crushed biscuits and melted butter. Add more butter until the crumbs stick together in lumps when pressed together. Grate the rind of one orange and add. Place on the base of the tine and press down.

Melt your dark chocolate in a bowl in the microwave (far handier than all that boiling water and bowl nonsense). Whip 250ml of the cream. Fold the melted chocolate into the cheese. Now fold in 250ml of whipped cream. Place this mixture on top of the biscuit base. A spoon heated under hot water helps lever it out. Grate the rind of the other orange and set the rind to the side. Peel both oranges. Cut the segments out and layer on top of the chocolate layer.

Whip the remaining cream and blend with the sweetened condensed milk. Add the orange rind and Cointreau. Spoon on top of the orange layer.

Place in a fridge for 2-4 hours before serving to set the layers. Before serving, finely grate some chocolate over the top