Recipe - St Clements Slice

2 lg Oranges; zest and juice
1 200 gram pac JS sponge
fingers
2 250 g tubs mascarpone
2 lg Lemons; zest and juice
50 g Icing sugar; sifted (2oz)

Place a large piece of non PVC cling film into a 1kg (2lb) loaf tin,
sufficient to cover the insides of the tin.

Remove the zest from both oranges, put aside.

Squeeze the juice from one orange and pour onto a large plate.

Dip 9 sponge fingers briefly into the juice then lay on the base of the
tin.

In a food processor mix together the mascarpone, with the zest and juice of
the other orange, also the zest of one lemon and the juice of two.

Add the sifted icing sugar. Pour the mixture into the tin.

Dip 11 sponge fingers in the orange juice and lay on the top.

Cover with cling film and refrigerate for 23 hours.

To serve, turn upside down onto a plate and decorate with piped cream or
creme fraiche and chocolate leaves.

Converted by MC_Buster.

NOTES : A quick and easy to make tangy dessert.

Converted by MM_Buster v2.0l.