Layered Gateau with Chocolate Mousse

Soak the gelatine in plenty of cold water. Zest and squeeze the orange. Wash the strawberries. Hull and chop approximately 700 g of the strawberries and put into a pan with the Strawberry Limes and orange juice. Heat gently. Mix the cornflour smoothly with a little cold water, stir into the hot strawberries and briefly bring to the boil. Set aside and leave to cool. Chop the chocolate and melt over a hot, but not boiling bain-marie. Add the orange zest to the chocolate. As soon as the chocolate has melted, remove from the heat. Squeeze out the gelatine and dissolve in the hot chocolate. Stir in the mascarpone and orange liqueur and leave to cool. Whip the cream until very stiff and fold into the chocolate cream as soon as it begins to set. Put the cream into a piping bag with a rosette nozzle. Place the largest praline base on a cake plate and pipe a large, deep ring of cream 4-5 cm away from the edge. Pipe another, smaller ring of cream inside the first ring. Fill the spaces between and inside the rings with some of the strawberry compote. Pipe a little cream on top and place the next praline base on top. Pipe two circles of cream and fill the spaces with strawberry compote. Cover with a little cream and place the next praline base on top. Pipe one circle of cream in the centre, fill with the remaining strawberry compote and cover with cream. Place the last praline base on top. Pipe a rosette of cream in the middle. Put into the refrigerator for about 3 hours, or better still, overnight. Next day dust with icing sugar and decorate with chocolate curls and strawberries. Place the nut brittle bow on the top rosette of cream and press on lightly. Just before serving dust the strawberries with a little icing sugar. To serve, cut with an electric knife.