Ingredients

• 75g/3oz butter
• 225g/8oz chocolate digestives, crushed
• 4 oranges
• 150g/5oz caster sugar
• 225g/8oz strawberries
• 1 lemon
• 675g/1½lb curd cheese
• 3 eggs, separated
• 25g/1oz powdered gelatine
• 150ml/¼ pint double cream
• 50g/2oz plain chocolate
• 150ml/¼ pint double cream

Method

1. Grease and line the base and sides of a loose-bottomed 20cm/8in round cake tin.
2. Make the base: melt the butter in a pan and stir in the crushed biscuits until evenly mixed; then press the mixture firmly into the tin.
3. Pare the rind from one of the oranges and cut it into thin strips. Cook in boiling water for 2 minutes, then drain well on kitchen paper and toss in one teaspoon of the caster sugar. Set the rind aside for the decoration. Finely grate the rind from two oranges and the lemon. Squeeze the juice from the lemon and one of the oranges (you'll need five tablespoons in total).
4. Cut the remaining orange into wedges, then remove the peel and pith from three wedges and slice them. Place orange slices and four sliced strawberries alternately around the sides of the tin.
5. Mix the lemon and orange rind with the curd cheese, remaining caster sugar and egg yolks; beat until smooth.
6. Sprinkle the gelatine over the fruit juice and soak for 1 minute. Place over a bowl of hot water and stir until the gelatine dissolves and liquid runs clear; cool slightly. Whip cream until it holds its shape.
7. Using a metal spoon, stir the curd cheese mixture while pouring in the gelatine in a thin stream. Carefully fold in the whipped cream. Whisk the egg whites until stiff, then fold into cheese mixture. Pour into the tin immediately; chill until set.
8. To decorate, melt the chocolate in a bowl set over a pan of gently simmering water. Dip each strawberry in the melted chocolate (remainder of decoration instructions not captured in source text).

Notes