White chocolate and orange mousse cake

Method

1. Lightly oil a shallow 20.5cm (8in) round cake tin. Line with baking parchment.

2 Break the chocolate into pieces and put into a bowl with half the cream. Bring a pan of water to the boil, remove from heat and sit the bowl of chocolate and cream on top, making sure the base doesn’t touch the water. Leave for 20–30min, without stirring, until the chocolate has melted.

3 Meanwhile, put the zest and liqueur into a bowl. Set aside to soak. Whip remaining cream until it just holds its shape.

4 Remove the bowl of melted chocolate from the pan and beat in the yogurt. Fold in the cream with the zest and liqueur mix.

5 Spoon the mixture into the prepared tin, cover with clingfi lm and freeze overnight.

Prepare ahead
Make the mousse cake up to a month ahead, then cover and freeze.

To serve
An hour before serving, transfer the cake to the fridge. Unwrap, remove from the tin and put on a serving plate. Decorate with sliced strawberries, blueberries and a handful of unsprayed rose petals, then dust with icing sugar to serve.