Orange and Amaretto Charlotte Russe

I have made use of my new found gelatine knowledge and some oranges donated to me from christmas pudding making to produce a charlotte russe dessert. This features a genoise sponge base and sponge fingers filled with an orange and amaretto bavarois, a genoise sponge insert topped with orange jelly, and all topped with more orange jelly and orange segments.

The sponge fingers and light and well aerated and the genoise is also. The bavarois is the perfect consistency with a lovely flavour. The amaretto is just the right subtlety. I think the insert of jelly adds a good texture change. It is however slightly sharp as the orange was obviously not the best. Other than that it is excellent. The biggest problem I had was my patience waiting for it all to set but clearly it paid off!