8 eggs, separated
1/4 c. orange juice
1/3 c. lemon juice
Grated rind of 1 orange
Grated rind of 1 lemon
1/4 pt. whipping cream
1 1/2 c. sugar
2/3 c. orange juice
2 tbsp. unflavored gelatin
1/4 tsp. salt
5-6 doz. ladyfingers

Beat egg yolks. In top of double boiler, combine egg yolks, grated orange and lemon rind, sugar, 1/4 cup orange juice and 1/3 cup lemon juice. Cook until thick, stirring occasionally to prevent sticking. Soak gelatin in remaining 2/3 cup orange juice. Add to mixture in double boiler and continue cooking until gelatin is completely dissolved.

Beat egg whites until stiff; add salt. Pour first mixture slowly over egg whites. Line a spring form pan on bottom and sides with ladyfingers. (To make ladyfingers stick to pan, melt a little butter and dip ladyfingers in it before placing in pan.) Pour 1/2 of mixture into pan, smooth out. Add layers of ladyfingers; pour in remainder of mixture. Refrigerate for 6 hours or overnight.

When ready to serve, add whipped cream; remove sides of pan and slice. Very good and very rich. Cut pieces fairly small.