2 c. orange juice
1 c. sugar
25 reg. marshmallows
2 tsp. finely grated orange peel
2 egg whites
1 1/2 c. whipping cream

In a pan, combine 1/2 cup of the orange juice, 3/4 cup sugar, and marshmallows. Stir over low heat until marshmallows melt. Remove from heat. Stir in 1 1/2 cups orange juice and peel. Cover and refrigerate at least 4 hours. Beat egg whites until stiff and gradually beat in remaining 1/4 cup sugar until glossy.

In a large bowl, whip cream until stiff. Fold in fruit mixture, lifting from the bowl bottom until blended, then carefully fold in egg whites. Prepare cookie crust; press in a 9 or 10 inch cheesecake pan with removeable bottom or sides. Pour in torte mixture. Cover and freeze until firm. Take out 1 hour prior. Garnish with orange slices.

Peach Cordial: Use recipe omitting orange juice and peel. Remove pits and peel from 2 1/2 pounds peaches; whirl in blender or put through food mill to make 3 cups puree. Heat 1 cup with marshmallows, only 25. Add rest of puree, 1/4 cup kirsh, rum, or orange juice. Garnish with peach slices.