Instructions: To serve fresh orange and lemon slices

Youll also need 1.25litre loaf tin.

Made in a loaf shape then sliced for serving but if you wanted you could use an ice cream scoop and serve it in stemmed glasses.

First of all prepare the tin by buttering the sides and base with the butter. Next sprinkle the sides and base with the ginger biscuit crumbs to coat it all as evenly as possible.

Now separate the eggs into two roomy mixing bowls.

Begin by whisking the whites preferably with an electric hand whisk until they reach the soft peak stage then gradually whisk in the sugar about 25g at a time until you have a thick meringue mixture.

Next whisk the cream up well with the egg yolks.

Then using a metal spoon fold the meringue mixture into the egg and cream mixture followed by the orange and lemon juice and grated zest.

Lastly fold in the flaked almonds.

Pour this mixture into the loaf tin and put in the freezer until firm preferably overnight.

When you want to serve remove it from the freezer an hour or so before serving.

Turn it out by running the base of the tin under hot water then ease it out with a palette knife.

Decorate with thin slices of orange and lemon cut into halves.

Serve cut into slices.

Serves 8 people

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