Soak jelly in cold water.
Squeeze oranges, filter their juice and pour into a little saucepan together with 115 g (4 oz) sugar, egg yolks and cornstarch. Cook on a very low heat, stirring with a whisk continuously. Cook for few minutes until the cream thickens. Wring soaked jelly, melt it into the cream, stirring, and let the cream cool.
Meanwhile boil 30 g (1 oz) sugar, melted in a glass of water, for about ten minutes over a very low flame. Let the mixture cool and then pour in orange liqueur and stir.
Line a charlotte mould with transparent film that must overlap the edge. Cut every biscuit lengthways with a knife; if you can't make this step, you can use biscuits without cutting. Line the charlotte mould with the biscuits that you have been moistened with the mixture of water, sugar and orange liqueur.
Whip double cream very well together with icing sugar and then mix it with the cream made with orange juice in circular movements from the bottom upwards, using a wooden spoon.
Spoon a part of the mixture on the bottom; cover with a layer of moistened biscuits and go on alternating the ingredients (mixed creams and biscuits) until they finish. Complete with a layer of moistened biscuits.
Cool in the refrigerator for almost 6-8 hours. The best thing would be to make this cake the day before.
Turn upside down the cake on the serving platter, remove the transparent film with delicacy and garnish it with candied oranges or slices of fresh oranges..

What's the right wine for " Orange charlotte " ?

Our suggestion is: serve no wine but a liqueur after serving.