Instructions: Line the bottom of a shallow, rectangular (30x18cm) or oval baking dish with one layer of sponge fingers. (You may have to break a few in half).

Stir together the orange juice, Cointreau and half a teaspoon of the vanilla extract. Sprinkle this mixture over the sponge fingers, a tablespoon at a time.

Combine the ricotta cheese, marmalade and remaining vanilla in the food processor. Taste as you go, and add more marmalade if you feel it is needed. Process until the mixture is smooth and fluffy, then spread over the sponge fingers.

Sprinkle the top evenly with grated chocolate, and chill until needed.

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