Method
1 Arrange sponge fingers over the base of a 12-cup capacity serving bowl. Pour over orange juice and stand for 10 minutes.

2 Meanwhile, empty both packets of jelly crystals into a large heatproof jug. Add boiling water and stir until crystals are dissolved, then stir in cold water. Pour jelly over sponge fingers in dish. Top with mango and oranges. Refrigerate for 30 minutes, or until jelly is set.

3 To make mousse topping, combine chocolate and butter in a small pan. Stir over a low heat until chocolate is melted and mixture is combined (the mixture will be quite thick). Remove from heat and cool for 5 minutes. Stir in egg yolks, one at a time, until combined. Beat egg whites in a small bowl with an electric mixer until soft peaks form. Fold whipped cream and egg whites into chocolate mixture, in two batches, until combined.

4 Spread mousse topping over mango and sprinkle with almonds. Refrigerate overnight.

Unibic donates eight cents for every 250g packet of sponge fingers sold to the Starlight Children's Foundation. Starlight strives to brighten the lives of seriously ill children and their families. So make this dessert and help a good cause.