Dolce Vita With Cointreau

Line a 1.5-liter half-sphere pan with cling film, letting the edges hang over the pan. Squeeze the oranges. Pour the juice into a soup plate with the Cointreau. Soak 25 ladyfingers in it. Arrange them in the mold, against the wall and at the bottom, without leaving any gaps. Put in the refrigerator for 15 minutes.

Chop the pistachios and hazelnuts. Chop the orangettes. Whip the cream to a whipped cream, adding the powdered sugar at the end. Take a quarter of the cream and add the dried fruits and oranges. With a spatula, spread this mixture in a layer on the cookies, following the round shape of the mould. Put back in the fridge.

Melt the chocolate in a bain-marie. Add the butter and let it melt. Stir to obtain a smooth and warm paste. Stir it into the remaining whipped cream to give it the consistency of a firm mousse. Line the inside of the pan with it. Smooth the surface.

Soak the remaining lady fingers in Cointreau orange juice. Cut them in the thickness to cover the mousse. Fold the cling film over the cookies, cover with a plate topped with a weight and place in the refrigerator.

The next day, remove the pan from the from the refrigerator and open the cling film. Turn out the charlotte and remove the film. Sprinkle generously with cocoa. Decorate with chocolate shavings or and candied orange peel. Our advice : Prepare this dessert 48 hours in advance and keep it in the refrigerator. It will taste even better. The whipped cream will be easy to make if you put the bowl and the whiskers in the freezer for 10 to 15 minutes. Take liquid cream marked "fresh". Whip it with an electric whisk set to moderate speed. If you don't have a half-spherical mold, use a deep enough bowl that is not too wide.