1 env. unflavored gelatin
1 c. orange juice
1/2 c. sugar
1/2 c. water
1 tbsp. grated orange rind
1 c. heavy cream (or whipped topping)
2 egg whites
10 ladyfingers (approx.)
Orange sections (from 1 orange)

Sprinkle gelatin over orange juice to soften. Meanwhile heat sugar and water together until sugar dissolves and bubbles break over surface. Remove from heat and stir in softened gelatin until dissolved. Add grated orange rind and cool in refrigerator until thick as unbeaten egg whites.

Now whip cream until it feels firm (or use cream whip). Beat egg whites until they hold a point. Beat gelatin mixture until frothy and light. Mix gently or fold all 3 together carefully.

Oil an 8 inch springform pan and line the sides with ladyfingers (standing up). Place orange sections in bottom of mold. Spoon in the orange-cream mixture very carefully and chill in refrigerator until firm (about 4 hours).