For the orange jam:

A big orange

240 g sugar

220 g water

25 g cointreau liqueur

100g foramen rusk or breadcrumbs

Execute recipe: 

For the base:

Powder the cookies, add the vanilla and mix, melt the vitam and mix everything together. Spread it on a plate where you have put a hoop (add if you want or parchment paper cut just enough to cover the side of the hoop or film, special film used in the molds) spread it by pressing lightly, put it in the freezer to freeze

For the cream:

Put all the ingredients together in a bowl and beat them until fluffy and homogenized. Put it on top of the cookies that we have spread earlier, put it again in the freezer until it thickens, then put it in the preservation. 

For the orange jam:

Remove the peel from the orange and any seeds, cut it into small pieces and put it in a pot along with the water and sugar to boil when the orange melts, add the rusk or breadcrumbs foramen and stir again to homogenize the ingredients well, remove it from the heat, let it cool and finally add the cointreau liqueur and spread it over the dessert