Method

• 1.
  Line the base of a round 23cm spring-form pan with non-stick baking paper.

• 2.
  Place biscuits in a bowl. Melt butter and cool slightly then pour over biscuits. Stir to combine then press into base of the pan until flat. Refrigerate.
• 3.
  Dissolve the coffee with 1 tablespoon of boiling water and place in a bowl with the chocolate and brandy. Melt over a saucepan of simmering water, then set aside to cool.
• 4.
  Meanwhile, place the marshmallows in a saucepan with 100ml of the cream and cook over very low heat, stirring, until mixture is smooth.
• 5.
  Beat remaining cream until lightly whipped and use a metal spoon to fold together with the marshmallow and chocolate mixtures until combined. Pour over biscuit base and return to fridge for at least 4 hours to set.
• 6.
  To make the orange sauce, place the sugar and 75ml water in a saucepan and stir over medium heat until sugar dissolves; do not stir after this stage. Cook until mixture is a light toffee colour. Remove from heat and carefully add 100ml boiling water and the orange zest. Cook for 5 minutes until thickened slightly. Stir in the Grand Marnier. Serve with wedges of the pie.