Boodle's Orange Fool

Ingredients

 * Trifle sponges - 4-6, cut into 1 cm (* inch) slices,
 * oranges - 2, zest and juice,
 * lemon - 1, zest and juice,
 * Sugar - 25-50 g (1-2 oz),
 * double cream - 300 ml (* pint),
 * orange slices or segments - to decorate.

Directions

 * 1) Use the sponge slices to line the bottom and halfway up the sides of a deep serving dish or bowl.
 * 2) Mix the orange and lemon zests and juices with the Sugar and stir until the Sugar is dissolved.
 * 3) In another bowl, whip the cream until it just starts to thicken.
 * 4) Then slowly add the sweetened fruit juice, whipping the cream as you do so.
 * 5) Whip until the cream is light and thickened and all the juice absorbed.
 * 6) Pour the mixture over the sponge and refrigerate for at least 2 hours, longer if possible, so that the juice can soak into the sponge and the cream thicken.
 * 7) Serve decorated with segments or slices of fresh orange.