White Chocolate Mousse Cake

• FOR THE MARMALADE
• 1 orange
• 1/4 - 1/2 lemon
• A little orange rind finely grated
• 2 tablespoons granulated white sugar
• 1 tablespoon Cointreau
• FOR THE SPONGE BASE
• 3 large egg yolks
• Rind (finely grated) and juice of one lemon
• 4 1/2 tablespoons granulated white sugar
• 6 tablespoons plain white (all purpose) flour, sifted
• 4 large egg whites, beaten until very stiff
• FOR THE MOUSSE TOPPING
• 3 x white chocolate Lindt 3.5oz Lindor bars with smooth filling
• High quality solid white chocolate (for grated topping)
• 3 large egg whites, beaten until very stiff
• 1/4 pint/142ml whipping cream, whipped until peaks form
• 1 1/2 tablespoon Cointreau (French orange liquor)

1. 1) MARMALADE:
2. Grate a little orange rind
3. Peel orange & lemon; Split into segments without cutting; Skin segments to remove white fibrous material
4. Place orange rind, orange and lemon segments, and sugar into a small saucepan, and simmer over low heat until thick and syrupy
5. Allow to cool partway; Remove pips and other fibrous debris; Stir in Cointreau; Refrigerate
6. 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.
7. 2) BASE:
8. In a medium mixing bowl, beat 3 large egg yolks, juice & rind of one lemon, and 4 1/2 tablespoons granulated white sugar
9. Add 6 tablespoons sifted plain white (all purpose) flour to the egg yolk mixture, and beat until creamy
10. Using electric mixer, beat 4 large egg whites until very stiff
11. Gently fold egg yolk mixture into stiff egg whites
12. Spread mixture in parchment-lined 9 1/2 inch Pyrex pie plate
13. Bake 12-15 minutes at 390u0b0F/200u0b0C
14. Allow to cool, tip base onto a serving plate, remove parchment & refrigerate
15. 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)
16. 3) MOUSSE:
17. Melt two 3.5oz Lindt Lindor bars over a double boiler (hot, not boiling, water)
18. Stir in 1 1/2 tablespoons of Cointreau and allow to cool
19. Using electric mixer, beat 3 large egg whites until very stiff and frothy
20. Beat 1/4 pint/142ml whipping cream in medium mixing bowl until firm peaks form
21. Pour melted chocolate into a large mixing bowl
22. Gently fold stiff egg whites into chocolate
23. Gently fold whipped cream into chocolate/egg mixture
24. 4) FINAL ASSEMBLY:
25. Top the chilled marmalade-covered base with the mousse
26. Refrigerate until mousse has set
27. Top with finely grated white chocolate
28. Refrigerate until ready to serve

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Taken from www.epicurious.com/recipes/member/views/white-chocolate-mousse-cake-50023108 (may not work)