Apricot delight

Ingredients:

    1 825g can apricot halves, in natural fruit juice
    1 orange
    25mls (5 tsp) Grand Marnier liqueur (optional)
    18 savoiardi (sponge finger) biscuits
    500mls (2 cups) thickened cream
    2 tsp caster sugar

Directions:

1. Drain the apricots in a colander and reserve the juice for later use.
2. Use a vegetable peeler to peel the rind from the orange.
3. Remove the white pith from the rind and cut the rind into very thin strips.
4. Reserve the orange find. Juice the orange. Combine the reserved apricot juice, orange juice and the liqueur (if using) in a shallow bowl.
5. Dip half the savoiardi biscuits quickly into the juice mixture and then arrange over the base of a 1.5 litre (6 cup) serving dish.
6. Use electric beaters or a whisk to whisk the cream and caster sugar in a medium mixing bowl until soft peaks form.
7. Spread half the cream mixture evenly over the biscuits then arrange half the apricots on top.
8. Dip the remaining savoiardi biscuits quickly into the juice mixture and arrange over the apricots.
9. Reserve any remaining juice mixture.
10. Finish with a layer of the remaining cream mixture and remaining apricots.
11. Cover with plastic wrap and refrigerate for 30 minutes. Spoon into individual serving bowls and pour over some of the remaining juice mixture.
12. Serve immediately, decorated with the orange rind strips.