Orange and Lemon Refrigerator Cake

This is a lovely light, refreshing sweet course - just the thing to serve after a rich meal, but try to make it the night before.

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Method

In a small basin combine the biscuit crumbs with the brown sugar, then pour in the melted butter and mix thoroughly. Sprinkle a third of this mixture over the base of the loaf tin.

Now put the egg yolks, grated rinds and strained orange and lemon juice into a bowl, add the sugar and gelatine too. Then place the bowl over a pan of barely simmering water and whisk for about 10 minutes until the mixture thickens.

Then remove the bowl from the heat and whisk again until the mixture cools (an electric hand whisk will be very useful here). Now clean the whisk thoroughly and beat first the egg whites until stiff, then the cream until it is floppy but not too thick.

Next take a metal spoon and carefully fold the egg whites first and then the cream into the orange and lemon mixture. Now pour it into the tin, sprinkle the remaining crumbs over the top, cover with foil and transfer to the freezing compartment of the refrigerator and freeze overnight.

Three hours before serving, transfer the tin to the main body of the refrigerator, then turn it out on to a serving dish and serve cut into slices. If you have any left over, there is no need to re-freeze it; just leave it in the refrigerator where it will become more like a mousse.