Start this recipe by lining the base of an 8 inch spring bottomed cake tin with non stick paper. Crush the biscuits and mix with the melted butter. Press into the base of the cake tin. Place in the fridge to chill. Meanwhile, prepare the filling. Place the orange juice and gelatine sheets in a bowl to soften, then melt together in the microwave or bain marie. In an electric mixer fitted with a whisk attachment, whip the double cream to soft peaks and remove. Add the mascarpone and ricotta to the bowl, along with the sugar, orange zest and vanilla and whisk together till smooth. Next, carefully fold in the whipped cream, followed by the gelatine mixture. Add 1 bag of chocolate biscuit balls, crush the remaining bag slightly and add in. Fold together then carefully spoon the mixture over the biscuit base and smooth out. Place in the fridge to chill and set for 2-3 hours or overnight.

To serve, remove from the cake tin and place onto a serving plate. Decorate the top with orange macaroons and fresh leaves.