Chocolate and Orange Trifle

Preparation

1. Pre-heat the oven to 240° C (conventional oven).
2. For the sponge, whisk the egg white and salt until fluffy. Add the sugar and continue to whisk until the mixture is stiff. Fold in the egg yolk. Sieve the flour, cocoa powder and gingerbread spice into the mixture and carefully mix well.
3. Pour the mixture onto a baking sheet lined with baking paper. Bake in the hot oven for approx. 7 minutes.
4. Tip off of the baking sheet and allow to cool before dicing.
5. For the orange ragout, bring the sugar, orange juice and Grand Marnier to the boil and bind with the custard powder. Add the orange pieces and allow to cool.
6. For the chocolate mousse, whisk QimiQ Classic smooth. Add the melted chocolate, milk, sugar and rum and mix well. Fold in the whipped cream.
7. Alternately layer the gingerbread sponge, orange ragout and chocolate mousse in dessert glasses and top with a layer of whipped cream. Chill for at least 4 hours (preferably over night).