Start this recipe by lining the inside of a loaf tin with cling film and put aside. Next, prepare the orange ganache. Place the cream in a small saucepan with the white chocolate and butter and melt together on a low heat. When ready, add in the orange liqueur and orange zest and put aside. Meanwhile, place the morning coffee biscuits in a plastic bag and break into small pieces using a rolling pin. Place the broken biscuits into a bowl, along with the toasted hazelnuts, candied peel and orange ganache. Mix together well and place into the prepared loaf tin. Even out and place in the fridge for at least 3 hours or overnight. When ready, remove from the tin and cut into thin slices.