One 20 cm (8 inch) round cake (we used coconut cake, but you could use butter cake)
shiny contact Mousse
150 g (5 oz) white chocolate, chopped
150 g (5 oz) cream cheese
60 g (2 oz) caster sugar
80 ml (2 A fl oz) orange juice
3 teaspoons gelatine
300 ml (10 fl oz) cream, whipped
2 egg whites, whipped to soft peaks
125 ml (4 fl oz) fresh strained orange juice
1 tablespoon caster sugar
3/4 teaspoon gelatine
1 large peach, cut into wedges
3 - To make the topping, put the orange juice and sugar in a small pan. Stir over low heat until the sugar has dissolved. Sprinkle with the gelatine and continue stirring until it has dissolved. Remove from the heat and leave to cool. Arrange the sliced peach on top of the mousse. Carefully pour the topping over the cake. Refrigerate for several hours, or until the topping has completely set, before removing the cake from the tin. Carefully pull away the contact.
Ahead of time: Can be kept, covered, in the fridge for 3 days.
Pull the contact tight so that the mousse will set completely in line with the cake.
Fold the softly whipped egg whites into the mousse mixture.
Arrange the peach slices on top of the cake, then pour over the topping.
Note: If fresh peaches aren't available, use very well-drained canned peaches.