This makes a fantastic and sophisticated dinner party dessert. Everyone I’ve served it to loves it!

1. To make the base stir the cushed biscuits into the melted butter.
2. Remove the base from a loose bottomed round cake tin and place the tin in the centre of a large serving plate.
3. Press the biscuit base firmly into the bottom of the tin and chill in the fridge for at least 30 minutes until firm.
4. Meanwhile, dissolve the jelly cubes and the sugar in 150mls boiling water. Then add the lemon juice and zest, stir well and allow to cool.
5. When the jelly mixture is cool, whisk the egg whites and double cream in separate bowls, then combine by carefully folding the egg whites into the cream, so as not to knock out too much air.
6. Now add the cream mixture, a little at a time, to the jelly and stir gently and thoroughly until completely smooth. It takes a little patience, but it’s worth it.
7. Pour the lemon filling onto the biscuit base and return to the fridge to set for at least an hour.
8. To serve, sprinkle the grated chocolate over the top, then slide a palette knife carefully all the way around the edge to remove the cake tin.